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.