In this first video, we show the different ways to prepare a dessert in a simple and quick way:

https://www.facebook.com/ideas.en.5.minutos.familia/videos/893521274550048/

In the second link, the way to prepare a tiramisu roll is explained:

https://www.facebook.com/gustoso.tv/videos/494426751988233/

The ingredients and how to prepare them are detailed in each of the videos.

INGREDIENTS:

Roman Bun Bread Boats
Wild asparagus
1 red pepper
1 slice of pork loin
Knorr Garde d'Or Hollandaise Sauce

PROCESS:

1. Toast the bread. Meanwhile, mix the watercress, carrots, lemon juice and olive oil in a small bowl.

2. Spread the bread with hummus. Place half of the watercress and carrot salad and some tomato slices on one of the slices. Place another slice on top and place the remaining watercress and carrot salad and the remaining tomato slices on top.

3. Place the last slice of bread, hummus-smeared side down, on top of the tomato and press down. Eat as is or cut into four pieces.

ELABORATION:

Roast the loin and set aside.

Bake the Roman roll for about 12 minutes at about 200º, open it in half and place the red pepper cut into fillets, the loin and the asparagus.

Add a little of the Hollandaise sauce and cover.

Preparation time: 15 min.

INGREDIENTS:

¼ Figs, Raisins and Gran Reserva Hazelnuts
1 tablespoon mustard
1 teaspoon honey
1 teaspoon of virgin olive oil
1 pinch of salt
2 trocadero lettuce leaves
¼ Granny Smith apple
¼ Golden apple
¼ Red Delicious apple
5 slices of brie cheese
1 Piece of about 140 grams of BASTÓN BARCOS bread or a 140-gram BASTÓN BREAD SANDWICH grms if you want to have the typical crust in the 2 corners, to better seal the contents and make the first bite crispier.

ELABORATION:

Prepare a sauce by emulsifying the mustard with the honey, oil and salt.

Wash the lettuce leaves, dry them well and dress them with half of the sauce.

Cut the apples into thin slices and set aside.

Cut the BASTÓN BARCOS bread in half and place the lettuce, brie slices and apple slices on top, alternating them by color.

Finally, spread the rest of the sauce over the apples and cover.

INGREDIENTS:

4 steaks
Salt and pepper
2 tablespoons unsalted butter at room temperature
4 croissants Bread Boats
6 ounces Brie cheese, cut into half-inch slices at room temperature
2 cups arugula
1 cup roasted red peppers, sliced

ELABORATION:

Season the fillets with salt and pepper to taste.

In a medium skillet, melt the butter over medium-high heat.

Cook the steaks for about 5 minutes on each side, leaving a little longer if you want them cooked through.

Cut the meat down the middle if the steak is very thick.

Heat a nonstick skillet or griddle over medium heat.

Using a serrated knife, cut the croissants in half horizontally.

Place the croissant halves in the pan and toast for 30 seconds to 1 minute.

Place the croissants on a plate, add the Brie cheese and meat to the browned part, and arrange the peppers on top of the meat.

Add the arugula leaves and cover the BARCOS croissant.

INGREDIENTS:

1/2 cup of prepared pesto sauce (you can buy it in a jar)
1/4 cup mayonnaise
4 pieces of whole wheat bread cut in half
4 potobello mushrooms without the black filling and previously steamed.
Olive oil
Cooked red peppers (you can buy them in a jar and drain them)
arugula leaves
4 slices of provolone cheese

ELABORATION:

In a container, mix the pesto sauce with the mayonnaise until they are well integrated, add salt and pepper to taste.

Put the bread to toast, so that they are not too hard and place them on some plates.

On the surface spread the mixture of pesto and mayonnaise.
In a skillet, place the portobello mushrooms with olive oil and a pinch of salt and pepper.

Cook on both sides for approximately 4 minutes. Put each of the mushrooms on the buns.

On the mushrooms put the red peppers, the arugula leaves and the cheese.

Cover the sandwich with the bread and enjoy.

INGREDIENTS:

4 skinless and boneless chicken breasts, cut in half
1 onion finely chopped
4 cloves of garlic, finely chopped
1-1/3 cup barbecue sauce
1/2 cup apple cider vinegar
1-1/2 cups shredded Monterey Jack cheese
Salt and pepper
6 pieces of PAN BARCOS Hamburger bun
Hot sauce

ELABORATION:

Season the breasts with salt and pepper, place them in a large pot with the garlic and onion and cover them with water (just until they are covered).

Add the barbecue sauce, vinegar and a few drops of hot sauce and bring to a boil.

Reduce heat until breasts are cooked, about 15 minutes.

Remove the breasts with forks and place them on a separate plate.

Bring the sauce left over from cooking the chicken breasts to a boil until the liquid is reduced by half. Season with salt and pepper to taste.

Allow 15 minutes for the sauce to cool halfway and add the chicken breasts. You can gradually shred them into the pot.

Cut the bread in half and add the chicken breast pieces and put the grated cheese on top.

INGREDIENTS:

Pan flute boats

Onion

Garlic

Oil

Mushrooms

Ali-Oli

ELABORATION:

Bake the Barcos bread flute for about 10 minutes at around 200º, let it cool for about 5 minutes and then open it in half and put in what has been prepared below.

Sauté the onion in a brunoise with a little garlic and oil and then add the mushroom, which once cleaned, we will also have chopped into a brunoise.

Once everything is ready, we add salt and set aside to cool before mixing with the Ali-oli.

MOUNTING:

Once the bread is ready (hot), spread it with the stuffing we have prepared; turn the ham over and over on the hot grill and place it on top of the bread. Put it in a sandwich bag.

INGREDIENTS:

Piccolo Pan Boats

Green peppers

salad tomato

Serrano ham slices

ELABORATION:

Bake the Barcos piccolo for about 10 minutes at 200º, once this is done let it cool for 5 minutes and open to introduce the peppers that you have previously prepared while making the bread.

Fry the green peppers in a pan with very hot oil.

Drain and salt properly.

Clean a tomato and cut some thin slices with a knife. 

MOUNTING: We put a slice of Serrano ham inside the bread, well extended or folded in half, depending on the shape of the bread.

On top of it a green pepper and some thin slices of salad tomato; cover with the rest of the bread.

The presentation of this piccolo can be both hot and cold; heating the bread after assembly and getting the ingredients to temper.