It took me a long time to decide to purchase this tiered tray.
But when I made the decision, I told myself to use it.
To use it often, not once a year.
Here, https://sideb.culinarytribune.com/2020/05/09/vegan-afternoon-teaヴィーガンアフタヌーンティー/ was my first homemade afternoon tea.
Since my first one was quite traditional, this weekend I wanted to make something a bit different, with an Asian flair.
On the bottom tray you’ll find red and green sushi rolls and smoked V-salmon Temari sushi balls.
On the second tray are mango, red cabbage, v-bacon spring rolls and rice paper egg rolls.
The top tray is a dessert tray, of course!
Strawberry mochi daifuku.
Butter and red bean mini pancake sandwiches.
This is what an individual plate looks like.
Yes, I eat dessert first sometimes.
Since it’s called afternoon tea, I have to have tea (well, I have green tea for almost every meal).