Tuesday, 15 May 2018


   The week started in the best way possible. After a refreshing Sunday in the woods, somewhere in Schwyz, on Monday we got to go for an outdoor training in the forrest near where we live. Surprise, surprise, my boyfriend was really into working out...the first 10 minutes! But okay he can't become a fitness model in one day, it takes some time. I also managed to write down some ideas for recipes in the future and eat what was left from the beet hummus I created last Friday. 
     A lot of creative projects and ideas have passed my mind the last few days. I'm at this point where I have the idea strongly in my head, but don't know where to start, how to achieve it and put it into tangible results. Has this ever happened to you? And if so, what was the first step you took to put your ideas into practice? I'm thinking of taking creative seminars or workshops for food entrepreneurs, but my inner insecurities tell me perhaps it's not the right time yet. Then, how do you know what time is the right one?

     I still have a lot of things to figure out about these projects and ideas I have. In the meantime, may I introduce you to beet hummus? Hummus is something I make quite often and eat it with some carrots, add it into salads or eat it plain with a spoon. This time I went a little bit further with my hummus and tried adding a special vegetable that I also love...beetroot. Beetroot has a sweet taste and goes well with steamed vegetables, in salads or in juices. I really like its taste, although some people find it a bit strange and tend not to eat it. In this recipe for beet hummus, I found that it elevated this dish a bit more by giving it a sweet and earthy flavour. If you like hummus, you should definitely try it!
     So my idea was to create a simple recipe for a lunch or a light dinner. Sandwiches are always easy to prepare and easy to carry with you. However, sometimes they are simply sad. And nobody likes a sad sandwich, right? You may think "why add hummus AND falafel in a sandwich?". Well, simply because they go perfect together and the one complements the other. I added other fun and tasty ingredients to make this sandwich delicious and something you will look forward to eating during your lunch break.

Beet Hummus and Turmeric Falafel Sandwich

ingredients (for one sandwich)

2 slices of whole wheat bread or one rye bun
3 tablespoons beet hummus
2 falafel patties
slices of half of a baby avocado (or small avocado)
1 small carrot in slices
1 small pepper in slices
1 small bunch of fresh coriander
a spoonful of sunflower seeds
salt, pepper

Beet hummus

1 medium beetroot cooked (boiled, roasted or steamed)
400gr cooked chickpeas or from can (wash them before using)
2 cloves of garlic
3 tablespoons of good quality tahini
1/4 cup chopped fresh dill or coriander
1/4 teaspoon salt
juice from one big lemon

Turmeric Falafel

450gr dry chickpeas soaked in cold water overnight
1 red onion cut in half
3 cloves garlic
1/4 chopped fresh coriander or parsley
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon ground coriander
1/4 teaspoon chilli powder
1/4 teaspoon black pepper 
1 to 2 tablespoons flour
optional: oil if you're frying them

How do I make it?

1. Before the day you start everything make sure you have soaked the chickpeas for the falafels beforehand (the night before). The next day, start with the falafels. Put the chickpeas and the rest of the ingredients (except oil) in a food processor. Pulse in medium to high speed. During the process, stop the food processor at times and scrape the sides in order to get everything in there. Your final mixture should look like a course meal and almost like a paste. I check it with my hands after 2 minutes to see if it's sticky.
2. When your mixture is done, pour it into a large bowl. Then, carefully start shaping small patties of falafel and place them in a plate to use later. Once ready, you can either fry them or bake them like I did. If you bake them, then set your oven to 170C and bake for about 20 minutes. If you decide to fry them, fill a large pan with enough oil (around 1/3 of the pan) and make sure it's really hot before you fry them. The falafels will be ready once they turn a little brown. Have a plate next to you to with some kitchen paper to absorb the oil and place the cooked falafels. Let the falafels on the side until you have to use them.
3. Next in line is the hummus. Clean your food processor and then put again everything inside from the ingredients list for the beet hummus. Pulse really well in high speed for around 5 minutes. Remember again to stop the processor and scrape the sides in order to get everything mixed. Have a small taste with a spoon and see if it needs more salt or lemon juice.
4. Now, it's time to make the sandwiches! This part is quite simple and honestly you can do it as you wish. I suggest however, you put the hummus on the surface of one slice of bread. Take three generous tablespoons of beet hummus and slather them on one slice of whole wheat bread. If you wish, you can separate the hummus  between the two slices. Then, start placing the rest of the ingredients. Add the carrot and pepper slices, then the avocado. Sprinkle with the sunflower seeds and add the fresh coriander without chopping it. Add salt and pepper if you wish. Then finally top the sandwich with the falafel patties. Place the top slice of bread and either enjoy immediately or save for later.

Friday, 11 May 2018


    This time of the year arrived again. My birthday. Not very special, you may say, everyone has one, but my 29th birthday felt a little different than last year. This year it didn't feel as intimidating as it felt last year, although it set the time until 30 to only one year. Perhaps it was because I was in a better state in my life since last year, I was done with my thesis and lucky enough to get an internship. Or perhaps it was the love I got from the friends I invited over for some food and drinks. Who knows? Whatever it was, it felt good to celebrate my birthday and hope for an equal or even more celebratory 30th birthday.
      A friend of mine prepared an amazing gift, with two boxes containing gems inside. She had it all wrapped together with small details everywhere. I was in shock and utter happiness! For me, opening a present is half or even more of the total excitement. I felt like a kid again, savouring every item and every detail I discovered.  My friend (I will not say her name) has a talent for artistic things and I have to say I'm very grateful to call her my friend!

     Talking about presents and feeling loved, there is one person out there who probably deserves our love more than anyone else. Our mother, mom, mommy or whatever you call her. She is the person who will never stop loving us, who will drive us mad sometimes and who will in the end be right about most things. I'm not suggesting that our dads don't deserve our love or they did less of a hard work of bringing us up! But I feel that a child will always have a special relationship with their mother, an intimate connection.

   For this special person, a special gift is needed. I believe in handmade gifts for someone you really care for. So, for your amazing mum I have created a recipe for peanut butter cookies. But not just any peanut butter cookies! I know your mum must be elegant (and not a child), so I added some orange zest in the recipe to make it more adult appropriate. 
     You can be creative in the packaging of your gift as well. I used a beautiful ribbon that was part of the gift made me (which I mentioned above) and was perfect for wrapping together the cookies and making a small and cute bow. Pick something in a colour your mom would like, maybe get a plastic wrapping as well and give it to her. I'm sure she will feel happy and blessed!

Peanut Butter Cookies with Orange Zest

ingredients (for 12 cookies)

1/2 cup creamy pure peanut butter (100% peanuts)
2 tablespoons tahini
2 tablespoons honey
1/2 cup whole wheat flour
1/2 teaspoon baking powder
2 tablespoons olive oil
zest from one medium orange
1 teaspoon vanilla extract
1/4 teaspoon salt

How do I make it?

1. In a bowl put together your dry ingredients, such as flour, baking powder, salt and orange zest. Pour and mix together in another bowl all of your wet ingredients: peanut butter, tahini, honey, olive oil and vanilla extract. Once you get a good mixture pour inside the bowl with the dry ingredients and mix well with a wooden spatula. At some point the mixing may not be so easy and you will need to use your hands. The mixture might be a little crumbly.
2. Preheat your oven to 170C and prepare a pan with a baking sheet. Then, start shaping your cookies! Take some dough with a spoon and slightly kneed it in your hands, flattening it out on the top and shaping it round. Place it on the prepared pan and using a fork start making a cross by putting some pressure on the top surface of the dough. I did it with the tip of the fork and made small  tip prints until I shaped a cross. Repeat the same ritual for all the resting dough.
3. Once you have your cookies ready, bake them for 10 minutes. You don't want to exceed this time as they will get too hard. We want them a bit soft.
4. Let the cookies cool completely before touching them as they will probably fall into pieces. Once they are cool, you can make your wrapping or transfer them anywhere.
5. Give your mum a kiss and the cookies!

Happy Mother's Day

Wednesday, 2 May 2018


     Happy May! My favourite month of Spring is here. It's the time when the weather starts getting warmer and it almost feels like summer is here, but not really. Also, the month where all my allergies hit (end of April to be precise) and when fruit like strawberries are in season. Running around my neighbourhood yesterday I admired some of the flowers on my way and explored different paths of the forest next to my house. I live in a small town or village (dorf) 15 minutes outside of Zurich and I feel that everything is slower and calmer here. There is a big forest here where I go whenever I want to connect with nature or simply a quiet place to think. You can hear only the singing of birds and the breeze from the wind that it instantly calms you down.
     My friends know me as this romantic girl that always thinks of Paris and lives in her bubble. Which I have to admit is true. I'm more of an idealist, if not romantic, in the sense that I believe in values and ideas that shape the world we live in. I also believe in cake! Cake can bring people together, can lighten up your mood and can bring out the creative mind you have. Experimenting is something I like to do, with some caution. When I saw a video in youtube of a french girl preparing a strawberry charlotte, I knew this was my next recipe to make. 

     This dessert is so elegant, like a French woman sipping on her café au lait, while she's reading french poetry and fixing her lipstick. As most french desserts, this is a tough one. There are different versions, but the classic one is made using savoiardi cookies (lady fingers) and a strawberry custard cream. If you like desserts with berries, then this is a good choice for you. It is light, fruity and very creamy. 
     The most difficult part of this dessert is placing the lady fingers around the cake pan that you will use. I suggest you use a small pan , if you have one. I used the normal one I use also for cakes, but this meant more lady fingers I had to make stand tall and not collapse. But in the end I was rewarded with a beautiful and tasty dessert that looked amazing.

Strawberry Charlotte


15 to 25 savoiardi cookies (more or less depending on the size of your pan)
400ml heavy cream (at least 35%)
500gr fresh strawberries
4 gelatin leaves
5 tablespoons icing sugar (powdered)
1 tablespoon strawberry liqueur or amaretto

250ml whipped cream
berries (strawberries, raspberries, blueberries)

how do I make it?

1. First step, fill a bowl with cold water and place the gelatin leaves inside and let aside. Wash your strawberries really well and then keep 8 that are firm for later. Cut the rest in half, while taking their top off as well, and put them in a food processor. Pulse in high speed until you get a juicy pulp from the strawberries.
2. Pour half of the strawberry pulp in a small pot and heat over medium fire. Put the other half pulp in a bowl for later Take the gelatin leaves from the water with your hands and squeeze the water out of them. Then, put them in the heated pot and mix with a spoon to get them completely liquid. After 2 minutes take the pot out of the heat and pour the pulp into the bowl with the other pulp (which is cold) and mix very well.
3. In a big bowl pour inside the heavy cream and the icing sugar and beat in high speed until you get a whipped cream. By then, soft peaks will have appeared in your mixture and the whipped cream should be light and airy. Save four tablespoons of the strawberry pulp in a bowl for later and pour in a tablespoon of liquer.
4. Start adding the remaining strawberry pulp into the bowl with the whipped cream little by little. Use a rubber spatula to very slowly mix everything together. You don't want to make rough or quick moves as the whipped cream will loose its air and you will end up with a flat mixture in your cake. 
5. Assembly of the savoiardi begins! For this you can use a medium to small round pan with removable sides, as it will be easier to put the cookies, but you will get a smaller dessert. Your choice! Start by taking a cookie and dipping it in the bowl (from the bottom side) with the strawberry and liquer. Place the first cookie completely standing tall on the side of the pan if you can or let it have an angle for the beginning and you fix it later when you get cookies at the bottom as well. Repeat the dipping and placement of the next cookie right next to where you places the other and continue repeating the step until you have covered the sides of the pan. Then do the same with the bottom of the cake, placing the cookies laying down until you cover the whole bottom as well. Now is the time if your savoiardi at the sides are not standing completely tall to fix them by adjusting the savoiardi at the bottom. It sounds pretty difficult, but it is totally worth it. You want your cookies at the sides to be touching each other and almost squeezing. If you have a void between them then you won't be able to transfer the cake to a plate later and perhaps won't get a stable cake.
6. When the placement of cookies is complete, cut the 8 strawberries you kept in step one and add them into the strawberry cream you made in step 4. Then, pour the cream into the bottom of the pan making sure it covers the sides. Then, in a large bowl again beat 250ml of heavy cream into whipped cream again and pour it on top. Refrigerate for at least 12 hours before serving. When you want to serve you can decorate the charlotte with more berries on top!

Sunday, 15 April 2018


      I was dreaming about this moment. When I would be able to enjoy the simpleness in doing very little things and not worrying about small details. Last Thursday I submitted my thesis to University of Luzern and felt like 10kg of worries suddenly came off of me. Even though it might not be perfect (I hate that I have this perfectionism gene), it is handed in and ready for someone to appraise. It has left me. Almost...until the oral defence, but hey the oversized amount of anxiety has disappeared. In addition, the sun has come out and finally we can call this season "Spring".
      A celebration of the season along with the celebration of thesis submission was in order. What better way to achieve a joyous smile on your face than a 4-layer cake filled with love and...creaminess. A feast for the eyes and mouth. The process of making such a cake feels very creative and soul healing, so I would suggest if you're going through a rough phase or you just want to "chill the f**k out", try meditating by covering a cake with creamy buttercream. I tell you, no better instant upgrade to your mood that this! At least, if you enjoy cakes like I do...

     My inspiration for this cake was of course, Spring. It couldn't come at a better time, with the end of an era the beginning of something else comes. Layer cakes are my favourite to admire more than to eat, but only because of how pretty they are. Flavour-wise they can be so versatile to what you can incorporate and mix. I am a big fan of nuts of any kind and of course chocolate cake is one  of my favourites. When the idea came to my mind I knew instantly that it would be a success, at least in taste!
      The hazelnut cake I have to say was a difficult task. I browsed around for some interesting recipes that I could use and adjust a little bit to my taste. I am a believer of adding vegetable oil to cakes as it makes them softer and lighter. Finally, I had the ingredients for  a wonderful and light hazelnut cake, which of course can be used in other cakes as well. The chocolate cake on the other hand I used a very simple, but oh so perfect recipe for soft and crumbly cake. It can also be used in other recipes as well, one comes to mind... cakepops! I don't need to say something about salted caramel. Start drooling already!

Hazelnut and Chocolate layer Cake with Salted Caramel and Whipped Vanilla Buttercream

ingredients (for a cake that serves up to 10 people)

Hazelnut cake (adapted by Vanilla Bean Blog)

2 1/2 cups ground hazelnuts
1/2 cup flour
4 teaspoons baking powder
4 eggs
1/4 cup olive oil
1 cup white sugar
1/2 teaspoon vanilla or hazelnut extract (liquid)

Chocolate cake 

2 1/4 cups flour
1 cup white sugar
3 tablespoons Dutch processed cocoa powder or plain cocoa powder (unsweetened)
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 egg
1 cup milk
1 cup boiling water
1/2 cup canola oil
1 teaspoon vanilla extract

Salted caramel*

2 cans of sweetened condensed milk

Patisserie créme (you make a big batch and keep it for other desserts, for example "profiteroles") (adapted from "Comfort Food" by Jamie Oliver)

250ml full fat milk
200ml heavy cream
2 eggs
1 teaspoon vanilla extract
75gr icing sugar
30gr cornflour
500ml heavy cream (whipped)

Whipped vanilla buttercream

150gr butter (room temperature)
300gr icing sugar (shifted)
7 tablespoons patisserie créme
1 teaspoon vanilla 

How do I make it?

* Salted Caramel (day before)
It's best to start making this the day before making the cake. Take a medium pot and fill it with water. Then, without opening the cans of condensed milk, put them inside the water. The cans need to be covered. Turn the heat to high in the beginning until you get a boil and then to medium. The milk needs to be boiled (and turned into caramel heaven) for 3 hours at least. 
Important Note! Don't leave the cans to boil on its own for 3 hours. You have to refill the pot with some water during this process. It's best to start doing this when you have time to stay at home for the wanted time.

When 3 hours have passed, carefully take the cans out of the pot and let them cool down for 1 hour. Then, open them, again carefully and you will find the caramel inside. Pour the caramel into a bowl and add a pinch (or more) of salt, while mixing. You will need to taste this for saltiness. After all, some like it salted some like it...not so salted! Keep it in the bowl covered in room temperature for the next day. Bonus: You might have some leftover salted caramel in the end!

Next (whole) Day a.k.a. "Cake Day"

1. Start with the cakes. Prepare two round tins with detachable sides and preheat the oven to 175C. First, make the hazelnut cake. In a big bowl put the ground hazelnuts, flour, baking powder and salt. Then, in another bowl (preferably of a standing mixer) put the oil, sugar, vanilla/hazelnut extract and one by one the eggs, while mixing in medium speed to make sure the eggs are well incorporated. When you're done, start adding the dry mixture into the wet until you get a good final mixture. You will have a somewhat liquid mixture. Pour it into one of the prepared tins. Bake the cake for up to 30-35 minutes or until a toothpick inserted comes out clean. When done, take out of the oven and let it cool completely.
2. While baking the hazelnut cake, we will make the mixture for the chocolate cake and the patisserie creme. For the cake, in a bowl add the flour, cocoa powder, sugar, baking powder, baking soda and salt. Then pour inside the egg, milk and vanilla extract and mix well for a minute or two. Pour in at last the boiling water and mix again until you get a good mixture. Transfer into the second prepared pan and bake for up to 50 minutes. This cake might rise a lot, but it's what we want, don't be scared (mine arose enormously).  When ready, take it out of the oven and let it cool completely.
For the patisserie créme, pour the milk, the vanilla extract and the heavy cream (not whipped) into a medium sized pot. Mix with a wooden spoon and let them get heated for 5 minutes. While the mixture is heating, in another bowl beat together the eggs, sugar and cornflour. When 5 minutes have passed, take the pot and little by little start adding the warm milk mixture into the egg mixture carefully, while whisking well with a whisker (fouet). When you're done, transfer again the cream into the pot and warm it a bit for 2 minutes while whisking. Take out from the heat and let it cool. The cooling process might take a while. If you don't have a ready whipped cream, I would suggest you start whipping 500ml of heavy cream and then keep it in the fridge until the patisserie creme is cold. When the creme has cooled completely add the whipped cream carefully and in small doses into the cream, while mixing with a spatula or a wooden spoon. Keep in fridge for later.
3. Next step is the whipped buttercream. I would recommend start doing this after the patisserie créme has been in the fridge for at least 2 hours. By this time also your cakes will be completely cool, so it's not as much as it seems. Layer cakes are best done, when everything is cool, so there are no runny sides. To make the buttercream, start by placing the butter in a bowl and beating it for at least 5 minutes until it gets an almost white colour. Then, start adding the icing sugar (important: shift it) into the butter and mixing well after each addition. When you're done, add the vanilla extract and mix again. Finally, add 7 tablespoons of pre-made patisserie créme. I added every tablespoon separately, because I didn't want my buttercream to spoil. If you're an experienced baker you know how frustrating that is. I advice you to also add the créme tablespoon by tablespoon. When done, leave to the side.
4. Assembly of the cake:
For this, trim your cakes on the top if they have a pointy top. Then, place them on a flat big pan and cut each cake into half. I also trimmed the sides a bit because I wanted it to fit into my cake platter**. You don't have to do this if you are not putting it on a smaller platter. The more cake the better! Start assembling the cake with the following order I provide. For the last cake layer, make sure to use the bottom half of the chocolate cake and also that the top is the bottom of the baked cake, in order to have a flat surface for the frosting.

Order of cakes and layers:

1. Hazelnut cake
2. Salted caramel
3. Chocolate cake
4. Patisserie créme
5. Hazelnut cake
6. Salted caramel
7. Chocolate cake 

 Don't be scared with the layers and add as much of the créme or salted caramel you wish. Perhaps, salted caramel not so much as it is a bit filling and too much sometimes. 

When you are done with the assembly of layers, start getting creative with the frosting. Now, there are no limits here. If you like experiencing or you already know some tricks, you can try doing different shapes by using a frosting bag and cone. Or, do a simple smooth frosting like I did. You will need a frosting spatula for this or you can be creative and do it messy. I added some flowers on top to make it beautiful, but it's up to you what you do with the cake!

Wednesday, 28 March 2018


   One can never read too much or dream too much." If ever there was a quote written to describe my character it would be this. Reading makes me feel like my head is outside of my body, doing its own things, exploring new places and ideas. Dreaming is something I do quite often as well, whether it's about new trips I want to take or what it would feel like to have my own cafe or bakery shop. I know, I know. Dream on girl! And I would agree with you. In a world that is flooding with entrepreneurs, it's easy to think that "yeah, this could be me!". But in reality, only a limited amount of people actually "make it". The rest are simply struggling to survive without losing their initial dream. 
    Leaving the pessimism aside, it's almost end of March, I'm about to submit my research work for my Master Degree and about one month until my two best girlfriends visit me in Zurich after almost two years I've been living here. I'm so excited to have them here and show them around this beautiful city. Then, we can have brunch together served by me and talk about our lives so far. 

     In almost one week, we get to celebrate the Orthodox Easter with friends here. Normally we would do it in Greece the fun way, but good friends and food are never boring. Next week is a fasting week until Easter, which means almost eating a vegan diet that contains no animal product (expect honey). I've been testing some recipes without any dairy or eggs and recently I tested this amazing recipe for brownies using beans. Yes, beans! I was sceptic in the beginning as well, wondering how awful this would taste. But it turns out anything you mix with sugar and cacao never tastes bad.
     What I love about this recipe is how intense is the chocolate flavour. With every bite I get a very strong and mouthful of chocolate that completely satisfies me. It's the perfect snack to go with your hot cup of coffee or milk. I also tried eating it in the morning as a breakfast. Since, I didn't use a lot of sugar it doesn't have a strong sweet taste so it's breakfast appropriate. 

Azuki Bean Fudge brownies (recipe inspired by Minimalistic Baker)

ingredients (for 10 to 12 pieces)

2 tablespoons flaxseed meal (or grounded flaxseeds) + 4 tablespoons cold water
420gr cooked and drained azuki beans
3 tablespoons olive oil
1/2 cup of brown or coconut sugar
1 teaspoon baking soda
70gr cacao unsweetened cocoa powder
1 teaspoon vanilla essence
50gr dark chocolate with dried fruit (I chose orange)

how do I make it?

1. Put the flaxseed meal with the cold water in a small bowl, mix well and let it sit for 15 minutes. 
2. Using a food processor mix together the beans, oil, sugar, baking soda, cocoa powder, soaked flaxseed meal and vanilla essence. Mix very well until you get a thick mixture without lumps created from uncut beans.
3. Prepare a medium tin you use normally brownies and pour inside the mixture. Top the brownies with chopped dark chocolate pieces.
4. Bake the brownies for 20 to 25 minutes at 175C, until you get a dry top. Let them cool before trying to eat them, as they will be quite moist.

Tuesday, 20 March 2018


     The spring season should be already here, but it seems like the global climate change doesn't agree with it. Norther and middle Europe is still battling with cold temperatures and snow. In the midst of everything, seasonal vegetables (from Spain) have filled up the supermarkets and it got me into thinking: what should I make next? It's been a long time since I made and posted a recipe. Bare with me guys. I am going through an emotional rollercoaster that is called "writing a Master thesis". It's almost over, I'm submitting in April, then I will be back to my normal habits and creative personality. 
     So, asparagus is everywhere right now. It's the hot item in vegetables, making every other vegetables feel unwanted. And what goes best with asparagus? Yes, eggs! I thought this time that a simple asparagus omelette wouldn't be enough to satisfy me. Since I had a lot of eggs to spare, a quiche was on its way.

     Quiche is a perfect snack or meal, if you eat it with some salad. It's so easy to make and honestly, you can use any ingredients you want. For this recipe I used some white asparagus, which I find easier to digest than green. I like green asparagus as well, but I feel that when cooked it's still a lot crunchy and it feels weird eating it. Of course, if you want you can use green asparagus in this recipe, it will still taste as good. For a kick, I added some turmeric or kurkuma in the egg mixture. It gave the eggs a sweet taste and some middle east vibe to them!

White asparagus, gruyere cheese and turmeric quiche


1 packet of quiche dough (make sure it's bio or doesn't have hydrogenated oil)
10 asparagus sticks (cleaned and cooked*)
1 or 2 celery sticks (cleaned and chopped)
4 eggs
1 teaspoon turmeric
100 gr grated gruyére cheese (grated)
1 cup full fat milk
1/2 teaspoon salt or more

*Note: Clean your asparagus by scraping the outer layer, starting from the middle of the stick towards the end. Let their heads as they are. To cook your asparagus you will need a big pot with shimmering water. Don't use boiling water as it would cook too much your asparagus. When the water is just starting to shimmer, put your cleaned asparagus and let them cook for 4 to 5 minutes. If they are too small, 3 minutes might be enough as well. Let them cool off after cooking.

how do I make it?

1. Preheat your oven to 160C. Use your dough and roll it out a bit. Then, if you're using a big pan just put it on the pan and shape it. If you're using smaller pans like I did, then take a pan on top of the dough (bottom on top) and using a sharp knife, cut out 1 cm around he shape of the pan. Do the same for all pans. Once you're ready to bake the dough, with a fork pinch the dough in several places, so that it doesn't rise when in the oven. Bake for 5 to 7 minutes. Then let it cool a bit. 
2. In a large bowl, whisk together the eggs. Add the turmeric, salt, milk and pepper. Whisk again very well.
3. If you used smaller quiche pans, cut the asparagus in smaller pieces. If you used a big quiche pan, then you don't have to cut the asparagus. Fill the dough shells with the egg mixture. In the end, add the asparagus, chopped celery and top with the grated cheese. If you don't have gruyere, you can use any other mildly salty cheese.
4. Bake for 15 to 20 minutes at 170 C.