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@pamperednail: POV: You said “just French tips” but your nail tech said NAH, WE EATIN’ TODAY. 🤎🤍✨💅 Frenchies with a little extra attitude. PERIOD. 💅🔥 #lancasternails #palmdalenails #antelopevalleynails #quartzhillnails #pampermeandnail

Pamper Me & Nail
Pamper Me & Nail
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Tuesday 13 October 2026 14:10:05 GMT
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♥️♥️ULTIMATE MUSHROOM RAGU ♥️♥️ Is there anything better than a big bowl of something warm and comforting on a Sunday evening? This mushroom ragu is exactly what we're craving as the evenings get a little cooler. It's rich, full of flavour, with a lovely depth from the mushrooms, and one of those dishes that tastes even better the next day. We LOVE making a big batch on a Sunday, ready for easy, delicious dinners throughout the week ♥️ Recipe below! Serves 4 2 tablespoons olive oil 400g chestnut mushrooms (or mushrooms of your choice), roughly chopped 2 large clove garlic, finely chopped 1 large onion, finely diced 200g carrots, finely diced 2 sticks of celery, finely diced 1 x 400g can chopped tomatoes 1 x 500g jar red beans 1 tablespoon white miso paste 1 tablespoon harissa paste 600ml vegetable stock 2 tablespoons coconut cream Pinch of sea salt & black pepper 1. Preheat the oven to 180°C fan / 400°F. Add the mushrooms to a large baking tray, drizzle with olive oil and season generously. Roast for 20—25 minutes until golden. 2. Meanwhile, warm 2 tablespoons of olive oil in a large saucepan or casserole dish set over medium—low heat. Add the garlic and cook for 2–3 minutes until fragrant, then add the onion, carrot, celery and a pinch of salt. Cook for 15—20 minutes until softened and translucent. 3. Stir in the chopped tomatoes, beans (including the stock if using a jar), harissa, stock and roasted mushrooms. Simmer with the lid on for 25—30 minutes until rich and glossy. 4. Stir in the coconut cream and season to taste. Delicious served with pappardelle, rigatoni or conchiglie pasta and a peppery green salad.
♥️♥️ULTIMATE MUSHROOM RAGU ♥️♥️ Is there anything better than a big bowl of something warm and comforting on a Sunday evening? This mushroom ragu is exactly what we're craving as the evenings get a little cooler. It's rich, full of flavour, with a lovely depth from the mushrooms, and one of those dishes that tastes even better the next day. We LOVE making a big batch on a Sunday, ready for easy, delicious dinners throughout the week ♥️ Recipe below! Serves 4 2 tablespoons olive oil 400g chestnut mushrooms (or mushrooms of your choice), roughly chopped 2 large clove garlic, finely chopped 1 large onion, finely diced 200g carrots, finely diced 2 sticks of celery, finely diced 1 x 400g can chopped tomatoes 1 x 500g jar red beans 1 tablespoon white miso paste 1 tablespoon harissa paste 600ml vegetable stock 2 tablespoons coconut cream Pinch of sea salt & black pepper 1. Preheat the oven to 180°C fan / 400°F. Add the mushrooms to a large baking tray, drizzle with olive oil and season generously. Roast for 20—25 minutes until golden. 2. Meanwhile, warm 2 tablespoons of olive oil in a large saucepan or casserole dish set over medium—low heat. Add the garlic and cook for 2–3 minutes until fragrant, then add the onion, carrot, celery and a pinch of salt. Cook for 15—20 minutes until softened and translucent. 3. Stir in the chopped tomatoes, beans (including the stock if using a jar), harissa, stock and roasted mushrooms. Simmer with the lid on for 25—30 minutes until rich and glossy. 4. Stir in the coconut cream and season to taste. Delicious served with pappardelle, rigatoni or conchiglie pasta and a peppery green salad.

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