This recipe comes from the sub-continent of Sri Lanka, which I visited on assignment in 2010 to create a wellness offering of Pilates and yoga and spa cuisine menus. Yes, that’s me leading the practice in paradise!

The resort is called Kahanda Kanda and your host is the delightful George Cooper (above in white T-shirt), and KK is the flagship boutique hotel near Galle. George is a renowned British interior designer who came across a magnificent 10-acre hilltop plot near Galle and overlooking Koggala Lake whilst visiting Sri Lanka in 1999.

Mesmerised, he bought the plot within four days with the view to transforming it into a private villa. When work was complete, George used the property as his holiday home before moving to Sri Lanka for good and transforming it into a five-bedroom boutique hotel.

In the years that followed, George added more rooms, and it now features 12 suites and villas. Seven of these villas have their own plunge pools and are set in private gardens with views over the surrounding tea estate, palm trees and lake. Welcoming guests over 12 years old, the hotel attracts couples and honeymooners looking for a quiet and exclusive retreat.

The hotel still forms part of a working tea plantation and the 12.5-acre grounds also foster cinnamon, herbs, fruits and vegetables. It is a haven for birds and other wildlife. Source Kahanda Kanda.

Why you’ll love this recipe

If you’re looking to try a new and delicious breakfast treat, you might want to consider buffalo curd and kitul treacle, a popular sweet dish enjoyed in Sri Lanka. This creamy and satisfying treat is made with meekiri, a type of curd mostly prepared with buffalo milk, and sweet treacle, also known as kitul peni in Sri Lanka.

Traditionally, kitul peni is made from the sap of the fishtail or toddy palm, known as caryota, which adds a unique and delightful flavour to the dish. Curd and treacle is not only a tasty way to start your day, but it’s also a healthy and nutritious breakfast option that can give you the energy you need to power through your morning.

Sri Lankan KK muesli

Recipe by Samantha Gowing

• Total Time15 minutes
• YieldAbout 5 cups 1x

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Ingredients

Units USM Scale 1/2x1x2x3x

2 cups rolled oats 1 cup crisp oat flakes 1/2 cup oat bran 1/2 cup raw almonds, split in half lengthwise 1/2 cup peanuts, chopped 100g sunflower seeds 1/2 cup chopped apricots 1/2 cup currants or sultanas 1/2 teaspoon ground cinnamon To serve Freshly grated coconut buffalo curd or your favourite yoghurt kittul treacle or maple syrup

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Instructions

1. Place oats, flakes and bran in a large mixing bowl
2. In a dry pan cook almonds and peanuts over low heat to gently toast. Add to oats
3. Add remaining ingredients except the coconut.
4. Combine well and transfer to a sealed air-tight container
5. Serve with coconut, curd and treacle as desired

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• Prep Time: 15

https://www.chefsamgowing.com /figs-with-coconut-yoghurt/