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!

MAULTASCHEN – GERMAN STUFFED PASTA (TWO FILLINGS)

Maultaschen is a big fat German version of ravioli. These dumplings are usually stuffed with meat and spinach mixture but I also made a vegetarian filling consisting of mashed potatoes, spinach, and topped with cream and mushrooms!


Ingredients
  • For the dough:
  • 3 eggs
  • 4 tablespoons water
  • 1 teaspoons salt
  • 4 cups flour
  • For the meat-spinach filling:
  • 1 lb (450g) fresh spinach , cooked, finely chopped, and drained
  • 1 cup minced cooked chicken, beef, or pork
  • 1 onion , grated
  • 4 slices white bread
  • 1/2 cup water or milk
  • salt and pepper , to taste
  • nutmeg , to taste
  • 2 eggs
  • 1 egg yolk beaten with 1 teaspoon water
  • For the spinach-potato filling:
  • 1 lb (450g) potatoes , unpeeled
  • 1 tablespoon unsalted butter
  • 1 onion , finely chopped
  • 2 cloves garlic , minced
  • 6 oz (170g) spinach , chopped
  • 1 cup heavy cream
  • 8 oz (225g) mushrooms , sliced
  • 6 sprigs fresh thyme

Instructions
  1. Either in a bowl or in a mixer, combine all the dough ingredients. Knead for about 10 minutes by hand or keep mixing in a mixer until you get a tight dough ball. Remove the dough from the bowl and wrap in plastic wrap. Let sit at room temperature for at least 30 minutes.
  2. Meanwhile, prepare the fillings. For the meat-spinach filling, mix the spinach, cooked meat, and grated onion in a bowl. Soak the bread slices in water or milk, squeeze, and crumble into the meat-spinach mixture. Season with salt, pepper, and nutmeg to taste. Add the eggs and mix until well blended.
  3. For the spinach-potato filling, boil the unpeeled potatoes for 25-30 minutes until done. Let cool until they can be handled and peel them. Pass the warm potatoes through a ricer or simply mash with a potato mashed until smooth. Let cool.
  4. In a saucepan, melt the butter and add the onion, garlic, and 1 teaspoon salt. Cook, stirring, for about 4-5 minutes, until the onion is translucent. Add the spinach and cook, stirring, for about 3 minutes, until wilted. Remove from heat and add the spinach mixture to the potato mixture. Mix well and set aside.
  5. Take the dough and cut it into portions. Lightly flour a work surface and roll each portion into a thin sheet. Cut each sheet into 3-inch (8 cm) squares. Put a heaping teaspoon of filling in the center of each square, moisten edges with the egg yolk mixed with water, and fold in half to form pockets. Press edges together firmly and crimp with a fork.
  6. For the spinach-meat filling, boil the dumplings in salted water for about 10 minutes. Serve in chicken or beef broth or simply topped with some yogurt.
  7. For the spinach-potato filling, preheat the oven to 350°F (180°C). Boil the dumplings in salted water for about 6-7 minutes. When done, transfer with a slotted spoon to a baking dish. Top with the sliced mushrooms and pour the cream evenly over the top. Arrange the thyme sprigs evenly around the dumplings and bake for about 20 minutes, until the mushrooms start to brown. Enjoy!
Recipe Adapted From cookingtheglobe.com

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