Picnic Recipes Münsterland
© Münsterland e.V. / Michael Nölke
With heart and taste
Picnic recipes from the Münsterland

Your tastiest picnic recipes

Picnicking is more than eating and drinking - picnicking in Münsterland is an attitude to life. Surrounded by the most beautiful landscapes and accompanied by extraordinary buildings, the picnic becomes a pleasure.

Experience your picnic with all your senses and fill your picnic basket with creative and fresh contents. Our recipes are perfect for an outing with friends or family. Uncomplicated, regional and above all delicious!

Ingredients

For 4 portions

  • 800 g waxy potatoes (e.g. Sieglinde)
  • Salt
  • 300 g meat loin
  • 100 g gherkins
  • 1 red onion
  • 80 g lamb's lettuce
  • ½ bunch chives
  • 1 small bunch of radishes
  • For the dressing:
  • 200 ml vegetable stock
  • 3-4 tsp sweet mustard
  • 4 tbsp white wine vinegar
  • 8 tbsp sunflower oil
  • Salt, pepper

...and this is how it is done

  1. Wash the potatoes and cook in boiling salted water for approx. 20 minutes until not too soft.
  2. In the meantime, slice the sausages and fry in a non-stick pan for 3-5 minutes until crispy on both sides. Drain the gherkins and dice. Peel the onion and cut into fine rings. Wash the lamb's lettuce, drain and shred. Wash the chives and radishes and pat dry. Cut the chives into small rolls and the radishes into quarters.
  3. Place the dressing ingredients in a screw-top jar, seal and shake vigorously until creamy. Season to taste.
  4. Drain the potatoes, rinse in cold water and leave to drain. Peel and cut into small pieces, divide between 4 large screw-top glasses (at least 500 ml each). Pour the dressing over the potatoes. Layer the remaining ingredients on top, ending with lamb's lettuce. Close the jars. Shake well just before eating to distribute the dressing.

Our veggie tip: Instead of meat loin, fry smoked tofu until crispy. Delicious!

Our picnic tip: Use the empty pickle jar as a container.

Ingredients

For 4 servings

  • 4 wheat tortillas
  • 120 g herb cream cheese
  • 2 carrots
  • 4 tomatoes
  • 8 slices of cheese (e.g. Gouda, Cheddar, Emmental)
  • 80 g salad mix (e.g. rocket, baby chard, baby spinach)
  • 1 box of cress

...and this is how it is done

  1. Spread cream cheese on tortillas. Peel the carrots and cut into sticks. Wash and slice the tomatoes. Spread the cheese, tomatoes and carrot sticks in the centre of the tortillas.
  2. Wash the lettuce and spin dry. Cut the cress from the bed. Spread both on the tortillas. Fold the tortillas in slightly on 2 sides and roll up crosswise. Cut in half diagonally and wrap with greaseproof paper, tie with kitchen string.

Ingredients

For 4 servings:

  • 250 g low-fat quark
  • 100 g soured milk
  • 1 packet vanilla sugar
  • 100 g sugar
  • 250 g whipped cream
  • 1 jar of sour cherries (approx. 350 g drained weight)
  • approx. 2 tsp cornflour
  • 150 g pumpernickel
  • 1 tbsp. butter

...and this is how it is done

  1. Mix the quark, soured milk, vanilla sugar and 50 g sugar. Whip the cream until stiff and fold in loosely. Chill for at least 15 minutes.
  2. Drain the sour cherries, reserving the juice. Heat the cherries with the remaining sugar and approx. 200 ml of the collected juice. Mix the starch with a few tablespoons of cold cherry juice and add to the cherries. Bring to the boil briefly and allow to thicken. Remove from the heat and leave to cool.
  3. Crumble the pumpernickel and toast in a non-stick frying pan without fat for 3-5 minutes over medium heat, stirring well. Add the butter and toast for a further 1-2 minutes, turning.
  4. Put half of the cherries into 4 jars (approx. 300 ml each). Spread half of the quark cream and some pumpernickel crumbs on top. Repeat the process, finishing with pumpernickel and a blob of cherries. Close the glasses and refrigerate until the picnic.

Typical Münsterland: Pumpernickel is the Westphalian term for brown bread.
Pimp my Picnic: Mix pumpernickel crunch with chocolate sprinkles or soak in brandy beforehand.

Ingredients

For 4 servings:

  • 150 g small croissant noodles
  • Salt
  • 7 tbsp vegetable oil
  • 150 g red lentils
  • 280 g broad beans
  • some savory to taste
  • ½ head radicchio
  • ½ box of cress
  • 1 small clove of garlic
  • 30 g cream horseradish (jar)
  • 70 g Greek yoghurt
  • 2 tsp medium hot mustard
  • 2-3 tbsp milk
  • 2 tsp lime juice
  • Pepper

...and this is how it is done

  1. Cook the pasta in boiling salted water according to the instructions on the packet until al dente. Drain, rinse with cold water, drain and leave to cool. Mix with 2 tbsp oil.
  2. Cook the red lentils and broad beans separately in salted water according to the instructions on the packet, adding a little savory to the beans if desired. Drain both and leave to cool.
  3. Clean the radicchio, wash, spin dry and shred. Cut the cress from the bed. For the dressing, peel and chop the garlic. Put the cream, horseradish, yoghurt, mustard and remaining oil in a high mixing bowl and blend with a hand blender until you have a velvety cream. Add milk to taste and season with lime juice, salt and pepper.
  4. Divide the dressing between 4 large screw-top glasses (500 ml each). Layer the noodles, lentils, broad beans and radicchio on top and top with cress. Close the jars.

Typical Münsterland: Before eating, sprinkle coarsely crushed nibbles on top of the salad. Pack the nibbles separately for the picnic so that they stay crunchy.

Tip: Make your own nibbles: Pluck an old farmhouse loaf (white bread) into pieces and dry it in the reheat of the oven for as long as possible. Turn it over several times. Many bakeries in Münsterland also offer nibbles.

Ingredients

For 4 servings:

  • 250 g courgettes
  • Salt
  • 4 spring onions
  • 30 g Westphalian ham on the bone
  • 50 g sheep's cheese
  • 80 g flour (type 550)
  • 2 tsp baking powder
  • 2 eggs (S)
  • Pepper
  • Vegetable oil for frying
  • For the lime yoghurt dip:
  • 80 g Greek yoghurt
  • Juice and finely grated zest of 1 organic lime
  • 3-4 tbsp olive oil
  • Salt, pepper

...and this is how it is done

  1. Clean, wash and roughly grate the courgettes. Mix with 1 tsp salt and leave to stand for 20 minutes. Clean the spring onions and dice finely. Also dice the ham and feta cheese. Mix flour and baking powder.
  2. Squeeze the courgette rasps with your hands or in a clean kitchen towel until they are as dry as possible. Add the grated courgettes to the flour with the spring onions, ham and cheese. Lightly beat the eggs and add. Season with salt and pepper and mix briefly. Leave to swell for about 20 minutes.
  3. For the dip, mix the yoghurt with the lime juice, zest and oil and season with salt and pepper. Refrigerate in a screw-top jar.
  4. Heat some oil in a large frying pan. Gradually fry approx. 12 small pancakes in it on both sides over a medium heat for 2-3 minutes until golden brown. Drain on kitchen paper and leave to cool completely. Wrap in greaseproof paper or beeswax cloth to take away. Eat with dip at a picnic.

Veggie tip: Tastes jovel even without ham!

Ingredients

For 4 servings:

  • 200 ml milk
  • 300 g flour (type 550)
  • 30 g fresh yeast
  • 2 tbsp sugar
  • 200 g sultanas
  • 1 tsp salt
  • 2 packets bourbon vanilla sugar
  • 60 g soft butter + a little for the mould
  • 1 tsp ground cinnamon
  • 1 egg yolk (L)
  • 3 tsp milk
  • 30 g crumb candy
  • 30 g flaked almonds

...and this is how it is done

  1. Warm 75 ml milk to lukewarm. Put the flour in a bowl and make a well. Crumble the yeast into it, add 1 tbsp sugar, pour the lukewarm milk over it and mix carefully with a little flour from the edge. Cover and leave to rise for 15 minutes. In the meantime, soak the sultanas in lukewarm water.
  2. Heat the remaining milk. Add to the pre-dough with the salt, remaining sugar, vanilla sugar, butter and cinnamon and knead for about 5 minutes until smooth. Drain the sultanas well and knead in. Cover the dough and leave to rise in a warm place for about 30 minutes.
  3. Grease 12 cavities of a muffin tray and spread the dough on them. Cover again and leave to rise for 15 minutes.
  4. Whisk the egg yolk and milk. Brush the muffins with the mixture and sprinkle with crumb topping and flaked almonds. Bake in the preheated oven (top/bottom heat: 180 °C/fan oven: 160 °C) for approx. 20 minutes until golden brown. Remove and leave to cool. Serve with cream cheese and - preferably homemade - jam at a picnic.

Typically Münsterland: In Münsterland, the sultana stuten is traditionally called a "Kroamstuten", where "Kroam" is the Low German name for "birth". When a child is born, clubs, friends or work colleagues bring a Kroamstuten to the parents' house in honour of the child.

Close Contact & Info
Close