» » Crispy potato roses – a truly gorgeous side-dish

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!

Crispy potato roses – a truly gorgeous side-dish

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These have to be among the most beautiful things I’ve ever made, and I’m 100% sure they’re the most beautiful thing I’ve created using potatoes. They were almost too gorgeous to eat. Great edible blossoms adorning the plate. Even Kipper thought they looked, “Soooo pretty, Mummy!”

They are based on apple roses (which are all over Pinterest if you want to find them) only made of potato (obviously). I found a ‘how to’ Pin on Pinterest for these, but when I clicked through, I found a recipe for something else. Eh? Fortunately, it wasn’t rocket science to work out how they’re put together.

Did I mention they’re beautiful. Take a look.
They are a bit fiddly to make, but nothing too terrible. Just make sure you have plenty of time, and that you slice the potatoes extremely thinly. I did them in the food processor, but you could also use a mandolin. Make sure they aren’t more than 2-3mm thick.

I used red skinned potatoes, which looked lovely when the potato roses were raw, but I’m not sure you could tell the difference once they were cooked. The potatoes should be smallish though, otherwise the petals will be too large. Choose spuds that are about 5-6cm across.

I made 10 potato roses, which was plenty for the three of us. Aim for 2-3 roses per person. Lovely.

Ingredients
  • Approx 400g floury potatoes to mash
  • 1 egg yolk
  • Approx 550g small potatoes for the roses
  • 3 tbsp olive oil + a little extra for oiling the tin
  • Pinch of salt and pepper

Instructions
  1. Peel the potatoes for mashing. Cut into small dice, rinse and place in a saucepan, and cover with cold water. Bring to the boil and simmer for 15-20 minutes until soft.
  2. Drain well, and mash thoroughly. Allow to cool for a few minutes, then add the egg yolk and mix well. Set aside.
  3. Meanwhile, scrub the small potatoes thoroughly and slice thinly. The slices should be no more than 2-3mm thick.
  4. Place the potato slices into a bowl with the olive oil, salt and pepper and mix thoroughly so that all the slices are coated in the oil.
  5. Preheat the oven to 180C.
  6. Brush the inside of each of 10 holes in a 12-hole muffin tin with oil. Divide the mashed potato between the oiled holes.
  7. Now, lay out about 10 slices of potato in a row, overlapping the slices. Start at one end and carefully roll them up, then push the rolled up sliced into the mashed potato in one of the holes. If necessary, arrange a few more slices around the edge to finish the 'rose'.
  8. Repeat with the remaining slices to make 9 more roses.
  9. Bake at 180C for around 45 minutes until cooked, golden and crispy. Serve at once!

Notes
See the photographs for a visual guide to making the roses.

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