Recipes from Jan Mayen
Travel by Stove
Travel by Stove
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Ingredients

  • 24 hours of
  • 2 lbs lamb meat
  • 17 cups water
  • 10 1/2 oz yellow beet
  • 10 1/2 oz carrots
  • one onion
  • 7 tbsp mixed thyme, oregano and rosemary
  • 10 1/2 oz potatoes
  • 7 tbsp barley
  • 2-3 tsp salt
  • 2 tsp black pepper
  • 2 boullion bay leaf
  • 1 3/4 cup whole wheat flour
  • 1 3/4 cup rye flour
  • 3 tbsp wheat germ
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup plain yogurt
  • 1 cup skim milk or water
  • 1/2 cup honey
  • 1 tsp salt

Instructions

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