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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

PISTACHIO ROSE PANNA COTTA TART

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Just quietly, this easy dessert has had numerous variations and many moments of kicking my butt before I got to the beautiful creation you see here now – my Pistachio Rose Panna Cotta Tart.

It started as rose water mousse with a pistachio cookie, in a glass. Next it was a rose water panna cotta in a glass with a pistachio cookie. That morphed into a tart with a cookie base and a panna cotta top. Each of these variations were failures for different reasons but I stuck with it because I knew this could be amazing. And it is.

Pistachio Rose Panna Cotta Tart, with it’s pistachio tart crust, rose panna cotta filling and rose jelly topping is a beautiful tart just perfect for a special occasion.

Ingredients
For the pistachio tart shell
  • 100 g (3.5oz) pistachios
  • 1 1/4 cups (163g / 6oz) plain (AP) flour
  • 1/3 cup icing (confectioners / powdered) sugar
  • 1/2 teaspoon salt
  • 113 g (1 stick / 1/2 cup) unsalted butter, chilled, cut into cubes
  • 1 - 1.5 tablespoons (20-30ml) ice water
  • 1 egg white, lightly beaten

For the Panna Cotta
  • 1 cup (250ml) whole milk
  • 2 teaspoons powdered gelatine
  • 2 tablespoons caster sugar (notes)
  • 1 cup (250ml) cream
  • 1 teaspoon rose extract
  • pinch of salt

For the rose jelly
  • 1 cup water
  • 1 tablespoon sugar (notes)
  • Handful of raspberries
  • 1 teaspoon powdered gelatine
  • 1/2 teaspoon rose extract
Toppings
  • 1/4 cup pistachios (finely chopped)
  • Dried rose petals


Instructions
For the tart shell
  1. Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a round tart tin with baking paper.
  2. Blitz the pistachios in a blender or food processor until very fine (the largest pieces should be only 1mm round)
  3. Add the flour, sugar and salt to the food processor and blitz until well combined.
  4. Add the butter and blitz for only 5-10 seconds until the mixture is like large breadcrumbs.
  5. Slowly drizzle in the water while the processor is running on low and stop as soon as it starts forming large clumps.
  6. Press the dough out over the base of the prepared tart tin with your hands until it’s about 3-4mm thick. Use a knife to trim the excess from around the edge. Use a fork to prick holes all over the base of the tart shell.
  7. Lay a sheet of baking paper over the tart shell and fill with baking weights (or rice, lentils or similar dried grain).
  8. Bake for 15 minutes. Remove the baking paper and weights then return to the oven for another 10 minutes or until starting to turn golden on the edges.
  9. While the tart shell is still hot, brush it with the beaten egg white and return to the oven for 1 minute. Remove from oven and allow to cool for 5 minutes while you make the Panna Cotta.


For the rose Panna Cotta
  1. Pour the cold milk into a saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes (it should look a bit wrinkly by the end). Turn the heat on low under the milk and stir for a minute or two until the gelatine has dissolved.
  2. Add the sugar and stir again until dissolved. This should only take another minute or two. Don't let the milk get too hot or to come to a simmer. It should only be just warm.
  3. Take the saucepan off the heat. Pour in the cream, rose water and salt and mix until thoroughly combined.
  4. Pour carefully into your tart shell, then transfer immediately to the fridge for a hot 2 hours.

For the Rose Jelly
  1. Place the water and sugar into a saucepan and sprinkle over the gelatine. Allow it to sit for a couple of minutes.
  2. Heat over low heat and stir until the sugar and gelatine has dissolved. Add the raspberries and rose water and stir, pressing down on the raspberries until the liquid is pink.
  3. Pour the liquid through a strainer into a small jug and allow to cool to room temperature before gently pouring over the top of the set Panna Cotta.
  4. Return to the fridge and allow to set for an hour before serving.

Recipe Notes
  • I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
  • For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

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