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!


These were just ok for us...they took longer than 30 minutes to cook..I took them out after 30 and the crust was not done so I had to put them back in. ...
READY IN: 2 hrs 
YIELD: 6 individual pies 
  • 1 lb white potato, peeled, diced & boiled
  • 2 -3 tablespoons milk
  • 2 ounces butter
  • salt & pepper
  • 1 lb minced beef
  • 1 tablespoon olive oil
  • 2 white onions, peeled & diced finely
  • 1 - 2 garlic clove, peeled & crushed- (optional)
  • 15 ounces canned tomatoes
  • 1 tablespoon soy sauce
  • 1⁄2 pint beef stock, made with a stock cube
  • 1 teaspoon mixed herbs
  • 1 tablespoon tomato puree (optional)
  • black pepper
  • 2(9 ounce) packets puff pastry
  • flour
  • butter, for greasing
  • 1 eggs, beaten well or 1 milk
  • sea salt
  1. First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
  2. Drain the potatoes and add the milk, butter, salt & pepper to taste.
  3. Mash very well with a potato masher or using a hand-held mixer.
  4. Mash/mix until there are no lumps left.
  5. The mashed potato should be smooth but fairly firm and not too soft.
  6. Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
  7. Cook the onions for about 15-20 minutes, until soft and golden.
  8. Remove the onions and set to one side in a large mixing bowl.
  9. Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
  10. Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
  11. Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
  12. Take off the heat and add the beef mixture to the onions.
  13. Mix them together thoroughly & then add the mashed potatoes - mix again well.
  14. Allow to cool slightly.
  15. Pre-heat the oven to 220C, 425F or gas mark 7.
  16. Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
  17. Sprinkle some flour onto a board and roll out the ready-made puff pastry.
  18. Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
  19. Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
  20. Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
  21. Crimp the edges of the pastry with a fork or your fingers to make a seal.
  22. Cut two slits on top of the pies with a knife or scissors.
  23. Glaze with the beaten egg (or milk) and sprinkle some sea salt.
  24. Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
  25. Serve warm or cold with pickles, chutneys and assorted salads.
  26. Ideal for picnics, snacks, light lunches & brunch.
  1. To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.


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