WORKSHOP TIME ZONE:
12th C1-Inhibitor Deficiency & Angioedema Workshop 3-6 June 2021
VIRTUAL EVENT
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Unfortunately, this year we cannot host an actual dinner, but we can invite you for to be, cook and eat together with us.

Our menu has a Hungarian character, but we present it an all-free way (gluten, milk, meat, egg) but of course, you can create your own version with meat, sour creme, etc. by your own taste. By doing so you can make your life easier, but we perform the all-free variant, you also can try this version, it will be excellent. All ingredients are easy to buy and easy to prepare (at least we hope so).

You do not have to worry, we will hold your hand! We will will have a 'help-desk-chat' during the banquet.

If you are not convinced yet, you even can win a prize! If you cook with us, and share a photo on your dinner on Facebook or LinkedIn with #HAE12dinner, you can win an 'Amazon' voucher of 100 EUR!

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Potato casserole with bean chorizo and tofu eggs

DESSERT

'Rákóczi' style millet pudding

INGREDIENTSPotato casserole

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Potato Casserole
for 4-6 servings

  • 1000 g potatoes
  • water
  • 300 ml vegan sour cream or dairy sour cream/crème fraîche
  • salt
  • vegetable oil
  • eggs or tofu eggs
  • chorizo or vegan chorizo (we used bean)

Pro tip: we used store- bought vegan sour cream, but you can easily make your own one using cashews, almonds or tofu. Check Google, you will find tons of recipes for vegan sour cream.

Tofu eggs

  • 360g smoked tofu
  • 3 teaspoons black salt (it gives the egg flavour)
  • ½ teaspoon curcuma powder

You can substitute this ingredient with 4-6 pcs. of sliced, hard boiled eggs

Bean chorizo

  • 250g cooked beans (cannoli, kidney, etc…, it is your choice, we used canned beans, take it easy)
  • 3 tablespoons tomato concentrate
  • 1 big onion
  • 3 tablespoon vegetable oil or 3 tablespoon water + some more for simmering
  • 3 tablespoons smoked paprika
  • 1 teaspoon garlic salt or 1 clove of garlic finely chopped
  • ground cumin
  • salt

If you prefer, just use regular chorizos.

PREPARATION

Prepare your chorizo:

  • peel and finely chop the onion
  • stir-fry the onions with a bit of water until golden brown
  • add the beans, the tomato concentrate and the seasons
  • add some water and roast it for 3-5 minutes
  • when it is cooked, mash it into smooth, form a “chorizo” and put it into a cool place

  • Or just slice the regular chorizo. 

Prepare your potatoes:

  • Peel and slice the potatoes and cook them in salted water for 8 minute once boiled. (Salt is important in this stage, without it, your potato will be tasteless...)

Prepare your eggs:

  • Crumble the tofu, mix with the other ingredients and crush it with a fork for fine crumbles.

  • Or boil the eggs, peel them and cut into slices.

 Assemble your potato casserole:

  • Preheat the oven to 175°C / 345°F 
  • Put some oil into the casserole and start layering: potatoes, some salt, chorizo slices, eggs and repeat layering until you have ingredients. Finish with potatoes on the top, then cover it with the sour cream.
  • Bake the dish at 175°C/ 345°F for 20 minutes, then increase the temperature to 190°C / 374°F and bake for another 10 minutes. 
  • Serve with chives, fresh sour cream and/or some salad

This is a basic recipe that you can alter to your taste. You can add some (vegan) cheese to the top  before baking or you can season the sour cream with herbs, layer with bacon, roasted mushrooms, sun dried tomatoes  etc.... Feel free to create your own, unique potato casserole and share it with us.


INGREDIENTS'Rákóczi' style millet pudding

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'Rákóczi' style millet pudding
4 servings

  • 250g millet
  • 4 tablespoons erythritol or your favourite sweetener or sugar
  • a touch of salt (really just a few crystals)
  • 1 teaspoon vanilla extract 
  • 50ml (vegan) milk, we used almond milk
  • 1 lemon
  • 200ml (sugar free) apricot jam
  • 6-8 pcs. of apricots

First of all, a few words about this dessert. Traditionally it is from a vanilla flavoured, cottage cheese like or curd cheese like dairy product, with apricots. We have pie with this flavour, cake, and this pudding, of course. Consider this when doing and flavouring this meal. It should be sour and sweet, with a unique twist by some herbal leaves.

Put millet into a pot, add some salt, erythritol, vanilla extract and the cold water. Water level should be 2 cm above the millet. Once it starts to boil, cook for 1 minute then cover the pot and lower the temperature. Cook it for 4 more minutes, then turn off the heat and let it stay in the steam for at least 15 minutes.

In the meantime stone the apricots, cut them into fine dices and grate the zest of the lemon.

Once the millet is ready, add almond milk, lemon zest and the juice. Mix and mash it thoroughly with a fork until creamy. 

Take 4 bowls for serving and layer the ingredients: start with apricot dices, then millet, apricot jam, millet again and finish it with apricot. Finally you can decorate it with leaves of lemon balm or mint. Until serving, keep it in the refrigerator.

Pro tip: to make it more authentique, you can bake a meringue “hat” for the top of your pudding. Vegans can make it from aquafaba - yet we have not been brave enough to try it, but we would love to see one in the competition.



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Deadlines

8 APRIL
EXTENDED ABSTRACT SUBMISSIONCLOSED
15 APRIL
EARLY BIRD
FEECLOSED
3-6 JUNE WORKSHOP
DAYS

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Our preliminary scientific programme is available at our website. 👨‍💼 It's gonna be LEGEN... wait for it... DARY!!!...

Közzétette: Diamond Congress Kft. – 2021. május 4., kedd
FINANCE

Registration fees

The discounted fee was available before 15 April.
STANDARD FEE

250 €

190 €   INCLUDING:
  • presentations
  • abstracts
  • exhibition area
  • live socialising area
  • and tons of fun...
STUDENT FEE

FREE

100 € FOR PRESENTERS INCLUDING:
  • presentations
  • abstracts
  • exhibition area
  • live socialising area
  • and tons of fun...
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3-6 June 2021 - virtual event
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