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In Autumn 2017, I had the opportunity to work for the Spanish food Magazine ELLE Gourmet as a Food Photographer, Stylist and Recipe Developper. The theme for the feature was cereals so we used plenty of autumn ingredients such as butternut squash or kale and combined them with a variety of cereals such as buckwheat, millet, spelt or rye.

Here are some of the published recipes:

  • Buckwheat and Spinach Crepes with Goats Curd and Mint
  • Rainbow Quinoa Sushi
  • Pear and Chocolate Khorasan Muffins

You can see the photos below.  

 

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