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Ham and Mushroom Muffins

50g butter

1/2 small onion, finely chopped

80g button mushrooms, chopped

360g plain flour

2 1/2 teasp baking powder

200g cheddar cheese, grated

220ml whole milk

1 egg

80g smoked ham, finely chopped

Salt and Pepper to taste


Preheat the oven to 170 deg C.  Melt the butter and fry the onion and mushrooms.  Season.  Put flour, baking powder and cheese into a large bowl.  In a separate bowl, mix milk and egg together.  Slowly pour into the flour mixture and blend with an electric beater.  Stir in the onion, mushrooms and ham.  Spoon into paper cases into a muffin pan, 2/3 full.  Bake for 30-35 mins.



Goulash Soup with sour cream & pesto

Olive oil for frying

1kg of beef chuck, cut into 4cm cubes

3 onions, chopped

3 cloves garlic, crushed

30ml cake flour

Smoked paprika

2 x 410g tins plum tomatoes

1.3l beef stock

2 red peppers, seeded and sliced

Rocket pesto and sour cream for serving


Brown the meat in olive oil in a heavy based pan in batches.  Remove all meat.  Fry onions till brown.  Return the meat to the pan, sprinkle with flour and paprika.  Stir well.  Add the tomatoes and stock.  Bring to the boil, then reduce the heat and cover.  Gently simmer for 2 hours or until the meat is tender.

Add the red peppers and simmer for 30 mins.   Season to taste.

Serve topped with rocket pesto, sour cream and a sprinkle of paprika.


Roast Butternut Soup with Camembert

2 red peppers, halved and seeded

800g butternut, cubed

1 head of garlic

50ml (50g) butter

2 med onions, chopped

120ml dry sherry

1 litre of chicken or vegetable stock

250g streaky bacon, chopped and grilled until crisp

1 ripe camembert round, cut into wedges


Place the red peppers and butternut in a roasting pan.  Slice the top off the garlic to expose the flesh, then add to the pan.  Drizzle all the vegetables with olive oil and roast at 200 deg C for 20-30 mins, or until tender.  Remove from the oven and press the flesh out of the garlic skins, then discard the skins.

Sauté the chopped onions in the butter, until soft.  Add the roast veg and sherry.  Cover and simmer over a low heat for 15 mins.  Transfer to a food processor, and blend till smooth.

Return mixture to saucepan and add the stock.  Bring to the boil and then reduce the heat and simmer for 10 mins.  Season to taste.

To serve - top each serving with crisp bacon pieces and wedges of camembert.  Serve immediately.


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