Constantia Home Care

Constantia Home Care We are a Live In Care agency offering affordable and flexible live in care options.

Riddle of the WeekI waddle in snow, in tuxedo attire. Cold’s my thing, not sun or fire. What am I?
21/11/2025

Riddle of the Week

I waddle in snow, in tuxedo attire. Cold’s my thing, not sun or fire.

What am I?

Christmas Jumper Day 2025Christmas Jumper Day 2025 is on Thursday 11th December and Constantia Home Care is getting invo...
21/11/2025

Christmas Jumper Day 2025

Christmas Jumper Day 2025 is on Thursday 11th December and Constantia Home Care is getting involved!

We would love to see as many of our Clients and Carers taking part as well, so why not don your best Christmas Jumper and send us a photo!

As this is a Charity Event, we have also opened up a donation link, all donations will go directly to Save the Children!

Text CCXMAS to 70050 to donate £5 to this amazing cause.

We can’t wait to see all your festive jumpers!

Recipe of the Week - Orzo & Chickpea SoupIngredients2 tbsp olive oil1 onion, chopped2 carrots, chopped2 celery sticks, c...
19/11/2025

Recipe of the Week - Orzo & Chickpea Soup

Ingredients
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 tbsp tomato purée
3 garlic cloves, chopped
3 rosemary or thyme sprigs
1 litre vegetable stock
400g can chopped tomatoes
400g can chickpeas
parmesan rind or vegetarian alternative (optional)
150g orzo
extra virgin olive oil to serve

Method
STEP 1
Heat the olive oil in a deep pan over a medium-high heat and cook the onion, carrots and celery, including any leaves for 15 mins until softened. Stir in the tomato purée, garlic cloves and rosemary or thyme sprigs. Cook for a few minutes until the purée is caramelised. Pour in the stock, chopped tomatoes, chickpeas (and the liquid from the can) and parmesan rind, if you have one. Simmer 15 mins.

STEP 2
Pour boiling water over the orzo in a heatproof bowl and set aside for 15 mins. Drain the orzo, add to the pan and cook for 5-8 mins until the orzo is tender. Fish out and discard the rosemary stalks and cheese rind, then season well. Drizzle over extra virgin olive oil and grated cheese to serve.

Constantia Home Care promotes and enhances the independence of our clients. Contact us today on 0207 624 9866 to see how...
18/11/2025

Constantia Home Care promotes and enhances the independence of our clients.

Contact us today on 0207 624 9866 to see how we can help you.

Constantia Home Care would like to say a huge thank you to all the brave service men and women, past and present, who ha...
11/11/2025

Constantia Home Care would like to say a huge thank you to all the brave service men and women, past and present, who have sacrificed so much to keep us safe.
 
“At the going down of the sun, and in the morning, we will remember them”
 
Lest We Forget
 

We are wishing one of our Directors, Samantha, a very Happy Birthday! We hope you have a lovely day celebrating!  ...
06/09/2025

We are wishing one of our Directors, Samantha, a very Happy Birthday!
 
We hope you have a lovely day celebrating!
 

Recipe of the Week - Creamy Salmon, Leek & Potato TraybakeIngredients250g baby potatoes, thickly sliced2 tbsp olive oil1...
27/08/2025

Recipe of the Week - Creamy Salmon, Leek & Potato Traybake

Ingredients
250g baby potatoes, thickly sliced
2 tbsp olive oil
1 leek, halved, washed and sliced
1 garlic clove, crushed
70ml double cream
1 tbsp capers, plus extra to serve
1 tbsp chives, plus extra to serve
2 skinless salmon fillets
mixed rocket salad to serve (optional)

Method
STEP 1
Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.

STEP 2
Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.

STEP 3
Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

Constantia Home Care promotes an ethos of values which respect the diverse and cultural differences of our clients and t...
26/08/2025

Constantia Home Care promotes an ethos of values which respect the diverse and cultural differences of our clients and the community.

Contact us today on 0207 624 9866 to see how we can help you.

How can I trust Constantia Home Care? At Constantia Home Care, we follow a comprehensive process to vet, train, and moni...
31/07/2025

How can I trust Constantia Home Care?
 
At Constantia Home Care, we follow a comprehensive process to vet, train, and monitor all our office staff and carers. Every team member is carefully screened and must successfully complete a Disclosure and Barring Service (DBS) check before joining us. Additionally, you will be assigned a dedicated Care Coordinator who manages your care, allowing you to develop a strong, personal connection while ensuring tailored and compassionate support.
 

Recipe of the Week - Stroganoff Meatballs & Mash Ingredients2 tbsp garlic oil plus extra for the tray500g beef mince1 eg...
29/07/2025

Recipe of the Week - Stroganoff Meatballs & Mash
 
Ingredients
2 tbsp garlic oil plus extra for the tray
500g beef mince
1 egg
2 tbsp gluten-free plain flour
150g mushrooms, chopped
1½ tsp smoked paprika
1½ tsp wholegrain or Dijon mustard
½ tbsp tomato purée
250ml gluten-free vegetable stock
80g soured cream
mashed potato and wilted spinach to serve
 
Method
STEP 1
Heat the oven to 220C/200C fan/gas 7 and oil a baking tray. Combine the beef mince, egg, 1 tbsp flour and a pinch each of salt and ground black pepper in a large bowl. Scoop as many meatballs as you can out onto the tray using an ice-cream scoop, then bake for 10-12 mins until the meatballs are evenly browned.
 
STEP 2
Meanwhile, make the sauce. Heat the garlic oil in a small pan over a medium heat and cook the mushrooms for a few minutes until slightly golden. Stir in the remaining flour, the paprika, mustard and tomato purée, then mix to coat the mushrooms. Pour in the stock, season, then simmer for a 5-6 mins until slightly thickened. Reduce the heat to low and stir in the soured cream. Cook for 1 min more, then add the meatballs and stir to coat in the sauce. Once completely cool, will keep frozen for up to three months. Defrost overnight in the fridge, then reheat until piping hot. Serve the meatballs and sauce with mash and wilted spinach.
 

We offer a live-in service shaped by the requirements of each client, enabling their independence and daily freedom of c...
28/07/2025

We offer a live-in service shaped by the requirements of each client, enabling their independence and daily freedom of choice.

Contact us today on 0207 624 9866 to see how we can help you.

We are wishing our Finance Manager/Director, Emma, a very Happy Birthday!We hope you have a lovely day celebrating! ...
27/07/2025

We are wishing our Finance Manager/Director, Emma, a very Happy Birthday!

We hope you have a lovely day celebrating!

Address

North London Business Park, Building 3, Oakleigh Road South, New Southgate
London
N111NP

Telephone

+442076249866

Website

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