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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!

Strawberry Tart

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Strawberry Tart
This is summer on a plate, the perfect dessert for summer!  You can bake the pastry case and filling the day before and decorate with the strawberries a couple of hours before serving!

Serves 6-8

Prep time: 30 minutes plus chilling time
Cooking time:  35 minutes

Ingredients
For the Sweet Flan Pastry:
125g unsalted butter, softened to room temperature
90g caster sugar
1 large egg
250g plain flour
1 tbsp ice-cold water

For the filling:
75g white chocolate, chopped
100ml double cream
2 tbsp icing sugar
175ml whole milk
75ml double cream
40g caster sugar
½ vanilla pod, split lengthways
3 egg yolks
20g cornflour
400g strawberries, hulled
2tbsp strawberry jam, warmed

Preparation method

1.  For the pastry, place the butter and sugar in a food processor and blitz until combined.  Add the egg and blitz for another 30 seconds.  Now add the flour and process until the dough comes together.  If the dough is too dry add the ice-cold water.

2.  Place the dough on a lightly floured surface and knead, shape into a flat disc, wrap in cling film and place in the refrigerator for at least 30 minutes.

3.  Roll out the pastry on a lightly floured surface to the thickness of a £1 coin.  Now line a 20cm round shallow tart tin with a removable base.  Leave the excess pastry overhanging the rim.  Allow to rest in the fridge for another 30 minutes.

4.  Preheat the oven to 190°C/Gas mark 5.  Line the pastry with baking paper and baking beans, blind bake for 20 minutes.  Now remove the baking paper and beans, return to the oven for a further 5-10 minutes.  Cut off the excess pastry.

5.  Melt the chocolate in a bowl set over a pan of simmering water, take off the heat and allow to cool slightly.

6.  Brush the base and sides with melted chocolate and allow to cool and set.

7.  For the filling, whip 100ml double cream and icing sugar together in a large bowl until it is stiff.

8.  Place the milk, 75ml double cream, 1 tbsp caster sugar into a pan over a low heat.  Scrape out the vanilla seeds from the pod and place both into the pan and bring to a simmer.

9.  In a separate bowl beat the egg yolks and the remaining caster sugar.  Now gradually whisk through the cornflour until smooth.  When the pan of milk begins to boil slowly whisk through the egg mixture until it is thick and smooth.  Strain the pastry cream through a sieve into a bowl, allow to cool.

10.  Now fold through the whipped cream into the bowl with the cooled pastry cream.  Spoon into the pastry case and level it with a spatula.

11.  Slice the strawberries and arrange over the filling, overlapping as you go.  Lightly brush with warm strawberry jam glaze.  Keep in the refrigerator until ready to serve, enjoy!

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