Re: Anchovy sub.
I never thought of capers...what a good idea! I think in the past I've
used a bit of dark miso to make a dressing darker and saltier. On the same
note, what about Marmite or Vegemite? (You know, that reeeally salty
'vegetarian oxo' stuff). I remember hearing it said that eating anchovies
was like eating eyebrows...never touched them since. :-)
Re: Sugar sub for blueberry muffins.
I'm not sure where Kim is located, but in Canada there is a sugar sub
called 'Splenda' that is stable when heated. (It is 'modified' sugar that
is low cal- it can even be used for rising yeast breads and freezer jams.)
Cyclamate is also available here, but its effect on health is unclear. For
that reason I don't believe it's available in the U.K. or the States. If
you have access to Splenda, add a bit more baking powder to the recipe.
Someone at Splenda told me that sugar has a rising property, so quick
breads and muffins made with Splenda might be a bit...."vertically
challanged". (It works great this way, and the baking tastes lovely.)
Hope this helps.
Sharon
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S. McCleave BSc.(Hons)Ost
Osteopath
Ruth Pettle Wellness Centre, Toronto, Ontario
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