Being a student and completing assessments can be a hard task. Especially when you don’t understand what the question is, you have to write an essay or a report which you may not know how to do, or you left your assignment to the last minute. How are you going to get that pass mark – just copy someone else’s answers…?  

Ingredients:

• 1/2 (500g) small red cabbage, shredded
• 2 medium carrots, peeled, grated
• 1 small brown onion, halved, thinly sliced
• 2 teaspoons horseradish cream
• 1/2 cup whole-egg mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard

Method:

• Place cabbage, carrot and onion in a large bowl. 
• Toss to combine.
• Combine horseradish cream, mayonnaise, lemon juice and mustard in a bowl. 
• Add to cabbage mixture. 
• Season with salt and pepper. 
• Toss gently to combine. 
• Serve.

Hints and Tips:

• Serve as a side dish with your favourite meal.
• Add dressing before serving, if making it advance.
• Great for a picnic .
• Twist it up: add capsicum, green cabbage, any flavours you would like. 

You’ve seen a job position that you’re interested in, you have a resume but it asks you to respond to the Key Selection Criteria. This outlines the qualities, knowledge and skills needed to complete the job and helps employers look for someone with a specific set of skills and experiences. 

Ingredients:

• 2 cups self-raising flour
• 1 tablespoon caster sugar
• Pinch of salt
• 60g butter, chilled, chopped
• 1/2 cup buttermilk
• 1/2 teaspoon ground nutmeg
• 2 tbsp sultanas (optional)
• 2/3 cup mashed cooked butternut pumpkin
• Extra buttermilk, for brushing

Method:

• Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
• Sift flour, nutmeg,sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
• Make a well in centre of mixture. Add buttermilk and pumpkin. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface.
• Knead gently until just smooth.
• Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm fluted-edge cutter, cut out scones. Press leftover dough together.
• Repeat to make 12 scones.
• Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.

Hints and Tips:

• Serve with cream cheese or butter. 
• Add sultanas to the batter as it gives it a sweetness. 
• Omit pumpkin and use grated carrot, or zucchini
• Great for kids to take to school