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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!

CLASSIC LEMON TART

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Classic Lemon Tart. A French pastry classic dessert with many recipe variations. This one stays creamy with plenty of bright lemon citrus flavour shining through.


This Classic Lemon Tart is one for the lemon addicts and a very easy recipe. There are many versions of this classic French pastry. Some chefs use more sugar, some more cream, etc.

This particular recipe is on the tart side because that is how I love it. Tweak it to suit your taste if necessary.

The sweet butter pastry is one that I love to use for all sorts of tarts. Try using it in your favourite fruit tart or even an no-bake cheesecake tart, with a fruit filling topping.

Classic Lemon Tart Recipe

Another one for the lemon addicts and a very easy recipe. There are many versions of this classic French pastry. Some chefs use more sugar, some more cream, etc. This particular recipe is on the tart side because that is how I love it. Tweak it to suit your taste if necessary.



Ingredients
For the Sweet Butter Pastry

  • 1 1/4 cups flour
  • pinch salt
  • 2 tbsp sugar
  • 1/2 cup cold butter cut in small cubes
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1 ounce ice water

For the Lemon Filling

  • zest of 2 lemons finely minced
  • juice of 2 lemons
  • 5 eggs
  • ¾ cup sugar use one cup if you like it sweeter rather than tangier
  • 1 cup whipping cream

Instructions
For the Sweet Butter Pastry

  • Mix together the flour, salt and sugar. Using a pastry cutter, cut the butter into the dry ingredients until it resembles a coarse meal and pea sized pieces of butter still remain in the mixture. You can also use a food processor to pulse the butter into the flour mixture if you prefer.
  • Whisk together the water, vanilla and egg yolk. Pour over the dry ingredients and toss together gently with a wooden spoon only until a soft dough forms. Form the dough into a round, wrap in plastic wrap and let the dough rest in the fridge for at least 20 minutes before rolling it out to about a 10 inch round and place in a 9 or 10 inch ungreased tart pan. You will need to blind bake the pastry before adding the filling. Blind baking is essential so that the bottom of the pastry will not get soggy.
  • To blind bake a crust simply place a piece of parchment paper or aluminum foil over the dough and fill the pan with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.) Bake at 375 degrees F for about 15-20 minutes. Remove baking weights and parchment and bake for an additional 10 minutes. Remove from oven and reduce the temperature to 300 degrees F.

For the Lemon Filling

  • First, zest the lemons and then chop this zest very fine. Squeeze all the juice from the lemons, straining it to remove all the pits.
  • Whisk together the sugar and eggs. Add juice zest and cream. Whisk together until sugar is completely dissolved. Bake tart at 300 degrees F for about an hour or until filling is just set.
  • The final step is optional to create a thin brulée sugar layer on top of the tart. Cool slightly, then using a wire sieve, dust the top of the tart with icing sugar. Using a torch, brown the sugar evenly over the top of the tart. Alternatively, protect the crust edges with aluminum foil and brown the sugar by placing the tart on a low rack under the broiler until desired color is reached. Cool completely before serving.

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