Christina, The Crooked Garden

In 2017 Christina graduated from the art academy with a digitally drawn animation film. Hours of screen work piled up and to get rid of her square eyes, Christina took an occasional break by kneading a pot of clay. 

Imperfect pots - that wouldn't be judged by teachers. Jars that were allowed to be themselves. Wabisabi. 

After a successful graduation period, Christina's fascination with clay took on a life of its own. Christina's graduation film was often not understood by people outside the art world, but strangely enough her hand-knitted cups, pots, bowls etc. were! 

That's how Crooked Garden blossomed. An imaginary garden in which handmade creations come to life. Where the doors are always open and where curiosity is paramount. 

With Crooked Garden, Christina also enjoys being active on instagram and uses this as the biggest bridge to get in touch with people who also need a day without a screen (in the form of ceramics workshops) or who need a unique item that can carry coffee or a tasty pie for them. And thus enrich their lives.

And now Christina NG is ambassador! Will you welcome her to our NG family as well?


  • 6 x Monchou 100 gram wrap
  • 375 ml Fresh whipped cream
  • 150 gr White soft sugar (this can also be replaced by Coconut blossom sugar)
  • 2 Bags of vanilla sugar
  • 3 Bags Klopfix
  • 260 NG Grit, flavour of your choice
  • 100 Gr butter (or coconut oil)
  • Cherries Flax mix


  1. Leave the Monchou at room temperature Cover the bottom of your jumping form (24-26 cm diameter) with baking paper.
  2. Put the granola in your food processor to form grit. (or in a tea towel and beat it nice and hard with a rolling pin for example)
  3. Melt the butter (coconut oil) in a pan. Mix the melted butter through the granola grit. Spread the mixture on the bottom of the springform and press well.
  4. Mix with a mixer the MonChou with the sugar to a nice airy mixture. 
  5. Take another bowl and mix in the whipped cream with the vanilla sugar and FlopFix almost stiff. 
  6. Spatula the whipped cream through the MonChou mixture and divide over the bottom. Leave the cake to set in the fridge for at least 2 hours.
  7. When the two hours are over, take your mould out of the fridge, scoop the custard fruit onto the MonChou, sprinkle some more granola on it and it's time to enjoy!
No Bake Cheesecake Crust


Tiara with Pink Lychee

Granola by Hertog Jan

What happens when a top chef and a granola expert develop something together? You want to experience that! Gert de Mangeleer, from the Hertog Jan Restaurant Group and granola expert Tiara Nataf from Naturally Granola developed a whole new Co-Brand together, launching a collection of three very unique granolas.