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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!

CHRISTMAS JELLY CAKE | NO-BAKE

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CHRISTMAS JELLY CAKE | NO-BAKE
This really is the BEST Christmas Jelly Cake ever… with 5 pretty layers that make it the perfect no-bake Christmas dessert! Just like a traditional jelly slice… but with a Christmas makeover!
Christmas Jelly Cake - Conventional Method
Course Christmas, desserts, no bake
Cuisine Christmas, desserts
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 serves
Author Lucy Mathieson

Ingredients
For Layer 1 (the base):
  • 250 g plain sweet biscuits (like Arnotts Marie)
  • 180 g butter, melted
For Layer 2:
  • 2 tsp gelatin powder (dissolved in 1/4 cup water)
  • 400 g sweetened condensed milk
  • 1 tbs lemon juice
For Layer 3:
  • 1 X 85 g packet green jelly crystals
For Layer 4:
  • 2 tsp gelatin powder (dissolved in 1/4 cup of water)
  • 400 g sweetened condensed milk
  • 1 tbs lemon juice
For Layer 5:
  • 1 X 85 g packet red jelly crystals
Instructions
  1. Grease and line a 23cm round springform tin with baking paper and set aside. 
  2. Make the green jelly according to the packet instructions and set aside on the bench to cool - do not place it in the fridge as you don't want it to set just yet. 
  3. Crush the biscuits in a food processor and place into a separate bowl. Add the melted butter and mix until well combined.
  4. Firmly press the mixture into the bottom of the prepared tin and then place it into the fridge.
  5. Dissolve gelatin powder in the cold water (see notes section). 
  6. Place the condensed milk and lemon juice into a separate bowl. Add the dissolved gelatine mixture and mix until completely combined.
  7. Pour the mixture over the prepared base and place into the fridge until set.
  8. Gently pour the cooled green jelly over the top of the slice and place into the fridge until set.
  9. Make the red jelly according to the packet instructions and set aside on the bench to cool - do not place it in the fridge as you don't want it to set just yet. 
  10. Dissolve gelatin powder in the cold water (see notes section).
  11. Place the condensed milk and lemon juice into a separate bowl. Add the dissolved gelatine mixture and mix until completely combined.
  12. Carefully pour the mixture over the set green jelly and place back into the fridge until set.
  13. Gently pour the cooled red jelly over the top of the slice and place into the fridge until set.
Recipe Notes
This recipe needs to be made the day before as it takes quite a bit of setting time for each layer.
Ensure each layer is set before preparing the next layer.
To dissolve your gelatine powder, sprinkle it over 1/4 cup of cold water in a small bowl and allow it to sit for a minute or two. Place the cold water bowl (containing the gelatine) into a larger bowl filling with boiling water and allow it to slowly warm up (while stirring). 
Christmas Jelly Cake - Thermomix Method
Course Christmas, desserts, no bake
Cuisine Christmas, desserts
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 serves
Author Lucy Mathieson

Ingredients
For Layer 1 (the base):
  • 250 g plain sweet biscuits (like Arnotts Marie)
  • 180 g butter
For Layer 2:
  • 2 tsp gelatin powder (dissolved in 1/4 cup water)
  • 400 g sweetened condensed milk
  • 1 tbs lemon juice
For Layer 3:
  • 1 X 85 g packet green jelly crystals
For Layer 4:
  • 2 tsp gelatin powder (dissolved in 1/4 cup of water)
  • 400 g sweetened condensed milk
  • 1 tbs lemon juice
For Layer 5:
  • 1 X 85 g packet red jelly crystals
Instructions
  1. Grease and line a 23cm round springform tin with baking paper and set aside. 
  2. Make the green jelly according to the packet instructions and set aside on the bench to cool - do not place it in the fridge as you don't want it to set just yet. 
  3. Place the butter into the Thermomix bowl and melt on 80 degrees, Speed 2, 2 minutes. Add the biscuits and press Turbo until crushed and combined (you may need to scrape down the sides of the bowl partway through).
  4. Firmly press the mixture into the bottom of the prepared tin and then place it into the fridge.
  5. Dissolve gelatin powder in the cold water (see notes section). 
  6. Place the condensed milk and lemon juice into a clean Thermomix bowl. Add the dissolved gelatine mixture and mix on Speed 4, 15 seconds.
  7. Pour the mixture over the prepared base and place into the fridge until set.
  8. Gently pour the cooled green jelly over the top of the slice and place into the fridge until set.
  9. Make the red jelly according to the packet instructions and set aside on the bench to cool - do not place it in the fridge as you don't want it to set just yet. 
  10. Dissolve gelatin powder in the cold water (see notes section).
  11. Place the condensed milk and lemon juice into a clean Thermomix bowl. Add the dissolved gelatine mixture and mix on Speed 4, 15 seconds.
  12. Carefully pour the mixture over the set green jelly and place back into the fridge until set.
  13. Gently pour the cooled red jelly over the top of the slice and place into the fridge until set.
Recipe Notes
This recipe needs to be made the day before as it takes quite a bit of setting time for each layer. 
Ensure each layer is set before preparing the next layer.
To dissolve your gelatine powder, sprinkle it over 1/4 cup of cold water in a small bowl and allow it to sit for a minute or two. Place the cold water bowl (containing the gelatine) into a larger bowl filling with boiling water and allow it to slowly warm up (while stirring).

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