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Quick & Easy - but bloody tasty
October 13, 2026 matthew joyce

Quick & Easy - but bloody tasty

Good food doesn’t have to take all day. At Michael Joyce, we’ve spent decades bringing quality German kitchenware into New Zealand homes, and we know the best tools are the ones you reach for every day. That’s why we’ve put together Quick & Easy – but bloody tasty, a free recipe book of twelve WMF recipes that are all on the table in under an hour. Poach eggs for a lazy weekend brunch, air fry a better snack, or sear a restaurant-worthy dinner in one pan. Every recipe is below, or you can download the full illustrated book to keep.

 

Download the recipe book

What’s inside

Sear & Simmer

Air Fry & Pop

Pan & Grill

01. Pan-Seared Salmon with Asparagus & Hollandaise

Crisp-skinned salmon and tender spring asparagus under a silky, homemade hollandaise. Bistro-style in a quarter of an hour.

Time 15 min  ·  Serves 2  ·  Made with WMF Flavour Sauté Pan 28 cm

Ingredients

Salmon & asparagus

  • 2 salmon fillets (about 170 g each)
  • 1 bunch asparagus, trimmed
  • 2 tbsp olive oil
  • Salt and black pepper

Hollandaise

  • 3 egg yolks
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 100 g unsalted butter, melted and hot
  • Salt, white pepper, pinch of cayenne

To garnish

  • Microgreens or fresh herbs
  • Cracked black pepper

Method

  1. Pat the salmon dry and season with salt and pepper.
  2. For the hollandaise, whisk the yolks, mustard and lemon juice in a heatproof bowl set over gently simmering water. Once slightly thickened, slowly drizzle in the hot butter, whisking until smooth. Season and keep warm.
  3. Heat 1 tbsp oil in the pan over a medium-high heat. Sauté the asparagus for 4–5 minutes, until tender-crisp. Keep warm.
  4. Add the remaining oil and sear the salmon skin side down for 4–5 minutes, until crisp. Turn and cook for 2–3 minutes more, then rest briefly.
  5. Plate the salmon and asparagus, spoon over the hollandaise and finish with herbs and cracked pepper.

02. Poached Egg Flatbread

Warm naan layered with roasted garlic, cool yoghurt and a swirl of harissa, topped with silky poached eggs and fresh herbs.

Time 20 min  ·  Serves 2  ·  Made with WMF Comfort Line Soup Pot 20 cm

Ingredients

Base

  • 1 naan flatbread
  • 2 free-range eggs
  • 1 tsp white wine vinegar

Spread

  • A few cloves roasted garlic, grated
  • A squeeze of lime
  • A pinch of salt
  • 2 tbsp Greek yoghurt
  • 1 tsp harissa paste

To garnish (optional)

  • A handful of pickled shallots
  • 1 tbsp chopped parsley
  • 1 tbsp fresh dill

Method

  1. Mix the roasted garlic with the lime juice and salt. Set aside.
  2. Bring a pot of water to a gentle simmer and add the vinegar.
  3. Crack each egg into a small cup. Stir the water into a gentle whirlpool and slide in the eggs one at a time. Poach for about 3 minutes, then lift out and drain on paper towel.
  4. Warm the naan in a dry pan until soft and lightly toasted. Spread with the garlic mixture.
  5. Spread over the yoghurt, drizzle with harissa and swirl lightly.
  6. Top with the poached eggs, shallots and herbs, and serve straight away.

03. Green Curry Pea Soup

Freezer peas become a vivid, gently spiced soup in 20 minutes. It’s the ultimate weeknight bowl.

Time 20 min  ·  Serves 4  ·  Made with WMF stick blender or food processor

Ingredients

  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • Oil for frying (coconut oil works well)
  • 600 g frozen peas
  • 2 tbsp Thai green curry paste
  • 4 tbsp coconut milk, plus extra to serve
  • 400 ml water
  • 1 lime
  • Salt and pepper
  • To serve: green chilli, coriander, coconut flakes

Method

  1. Heat a little oil in a large saucepan and gently fry the onion. Add the garlic and cook until soft.
  2. Stir in the peas, curry paste, coconut milk and water. Bring to a gentle simmer and cook for about 5 minutes, until piping hot.
  3. Blend until smooth with a stick blender, or in a food processor.
  4. Season with salt, pepper and a squeeze of lime. If it’s too spicy, stir in a little more coconut milk.
  5. Ladle into bowls and top with sliced chilli, coriander, coconut flakes and a swirl of coconut milk.

04. Velouté Soup with Potato Skin Crisps

Silky potato and roasted-garlic soup with zero waste. The peelings become crunchy air-fried crisps.

Time 35 min  ·  Serves 2  ·  Made with WMF Multi Taste Hot Air Fryer + blender

Ingredients

Soup

  • 8 large potatoes, peeled (keep the skins)
  • 1 large white onion, chopped
  • 1 shallot, chopped
  • 2 garlic bulbs, halved crosswise
  • 3 tsp salt
  • 200 ml water
  • 300 g silken tofu

Crisps

  • Reserved potato skins
  • 1 tbsp olive oil

To serve

  • 2 fried sage leaves
  • Crushed walnuts
  • 1 tsp olive oil

Method

  1. Peel the potatoes and set the skins aside for the crisps.
  2. Put the potatoes, onion, shallot and garlic in a pot with the salt and water. Bring to the boil, then simmer for 20–25 minutes, until the potatoes are soft.
  3. Lift out the garlic and squeeze the soft cloves back into the pot. Add the tofu and blend until smooth and creamy. Season to taste.
  4. Meanwhile, preheat the air fryer to 180°C. Toss the skins in the olive oil.
  5. Spread the skins in a single layer and air fry for 8–10 minutes, shaking halfway, until golden and crisp.
  6. Serve the soup drizzled with olive oil and topped with sage, walnuts and a few crisps.

05. Carrot Fries with Carrot Top Pesto

Crisp, chilli-kissed carrot fries with a punchy pesto made from the leafy tops. Use the whole carrot.

Time 30 min  ·  Serves 4  ·  Made with WMF Multi Taste Hot Air Fryer + food processor

Ingredients

Fries

  • 7 carrots, cut into fries (keep the tops)
  • 1 tbsp olive oil
  • 1 tbsp chilli flakes
  • 1 garlic clove, grated

Carrot top pesto

  • 2 cups carrot tops, washed and chopped
  • 1 medium chilli, with seeds
  • 2 garlic cloves
  • 100 g cashews
  • 1 tsp salt
  • Olive oil, to loosen

Method

  1. Preheat the air fryer to 200°C.
  2. Toss the carrot fries with the olive oil and chilli flakes until evenly coated.
  3. Spread in a single layer, working in batches if needed. Air fry for 10–12 minutes, shaking halfway, until golden and tender.
  4. Toss the hot fries with the grated garlic.
  5. For the pesto, pulse the carrot tops, chilli, garlic, cashews and salt in a food processor until finely chopped.
  6. With the motor running, drizzle in olive oil until it reaches the consistency you like. Adjust the salt.
  7. Serve the warm fries with the pesto for dipping.

06. Chocolate-Dipped Apple & Pear Crisps

Wafer-thin fruit crisps, half-dipped in dark chocolate and scattered with almonds. A better-for-you treat.

Time 35 min  ·  Serves 3  ·  Made with WMF Multi Taste Hot Air Fryer

Ingredients

Crisps

  • 2 red apples
  • 2 green pears

Chocolate coating

  • 200 g dark chocolate
  • 3 tbsp coconut oil
  • A handful of flaked almonds

Method

  1. Wash the apples and pears, then slice them 1–2 mm thick with a mandoline or sharp knife.
  2. Lay the slices in a single layer in the air fryer basket. Air fry at 150°C for 15–20 minutes, turning halfway, until crisp and golden. Leave to cool.
  3. Melt the chocolate with the coconut oil until smooth, in the microwave or over a pan of simmering water.
  4. Dip each crisp halfway into the chocolate, sprinkle with almonds and lay on baking paper.
  5. Chill for about 5 minutes, until set, then pile into a bowl to serve.

07. Spooky Halloween Popcorn

Freshly popped corn drizzled with blood-red icing. Perfect for movie nights and trick-or-treaters.

Time 20 min  ·  Serves 2  ·  Made with WMF KITCHENminis Popcorn Maker

Ingredients

  • Popcorn kernels
  • Oil for popping
  • ½ cup icing sugar
  • 1½ tbsp boiling water
  • Red food colouring

Method

  1. Add a little oil to the popcorn maker, cover the base with kernels and switch it on.
  2. While it pops, whisk the icing sugar, boiling water and a few drops of red food colouring in a small bowl to make a runny icing.
  3. Tip the popcorn into a large bowl, drizzle over the icing and serve.

08. Rib Eye with Padrón Peppers

A perfectly crusted steak, basted with rosemary and garlic, served with blistered Padrón peppers and lime.

Time 30 min  ·  Serves 2  ·  Made with WMF Ultimate Fry Pan

Ingredients

Steak

  • 2 rib eye steaks
  • Salt and pepper
  • Oil for frying
  • A few sprigs of rosemary
  • Fresh young garlic

Padrón peppers

  • 250 g Padrón peppers
  • Oil for frying
  • Flaky salt
  • 1 lime

Method

  1. Preheat the frying pan over a medium heat. Pat the steaks dry and season both sides with salt and pepper.
  2. Add a little oil and sear the steaks until well browned on both sides.
  3. Turn the heat right down, add the rosemary and garlic and let the steaks gently finish in the pan, turning now and then, until the centre reaches about 57°C for medium.
  4. Meanwhile, fry the Padrón peppers in a second pan with a little oil until blistered. Season with salt and a squeeze of lime.
  5. Plate the steaks with the peppers alongside.

09. Sea Bream with Mediterranean Vegetables

Crisp-skinned fish basted in thyme and garlic butter, with tender baby vegetables cooked in the same pan.

Time 30 min  ·  Serves 2  ·  Made with WMF Ultimate Fry Pan

Ingredients

Vegetables

  • 6 baby courgettes
  • 8 baby carrots
  • 1 red onion
  • 1 garlic clove

Fish

  • 2 sea bream fillets, skin on
  • Salt and chilli flakes
  • A little oil for frying
  • 30 g butter
  • A few sprigs of thyme
  • 1 lemon

Method

  1. Halve the courgettes and carrots. Cut the onion into thin wedges and slice the garlic thinly.
  2. Preheat the pan over a medium heat. Rinse the fish, pat dry and season. The pan is ready when a drop of water sizzles and beads.
  3. Add a little oil and fry the fillets skin side down until the flesh is almost opaque.
  4. Lower the heat slightly. Add the butter, thyme and garlic and spoon the foaming butter over the fish until cooked. Set aside.
  5. Wipe out the pan, add a little oil and fry the vegetables for about 5 minutes, until just tender.
  6. Season with salt, chilli and thyme, squeeze over some lemon and serve with the fish.

10. Asian Pak Choi with Green Asparagus

Spring greens flash-fried and glossed with a hoisin, lime and maple dressing, then finished with orange, passionfruit and cashews.

Time 30 min  ·  Serves 2  ·  Made with WMF Ultimate Fry Pan

Ingredients

Vegetables

  • 2 pak choi
  • 1 bunch green asparagus
  • 1 orange
  • 2 passionfruit
  • 1 chilli
  • Oil for frying

Dressing

  • 1 lime
  • 20 ml hoisin sauce
  • 3 tbsp maple syrup

To serve

  • 50 g roasted cashews
  • Black and white sesame seeds
  • Fresh coriander

Method

  1. Halve the pak choi lengthways and snap the woody ends off the asparagus. Segment the orange, scoop out the passionfruit pulp and finely slice the chilli.
  2. Preheat the pan over a medium heat. Juice the lime and whisk with the hoisin and maple syrup.
  3. Add a little oil and fry the asparagus for 2 minutes. Add the pak choi and cook for 2 minutes more, turning carefully.
  4. Pour over the dressing, add the orange and chilli, then turn off the heat and leave for 2–3 minutes.
  5. Plate up, spoon over the pan juices and passionfruit, and scatter with cashews, sesame and coriander.

11. Tuna Tataki with Wild Herb Salad, Radish & Wasabi Buttermilk Dressing

Seared for seconds, sliced thin and served over a crisp salad with a cool, gently fiery dressing.

Time 21 min  ·  Serves 2  ·  Made with WMF Fusiontec Mineral Fry Pan 24 cm

Ingredients

Tuna

  • 300 g sashimi-grade tuna fillet
  • Salt
  • 10 ml sesame oil

Salad

  • 1 ripe avocado, thinly sliced
  • 5 radishes, finely sliced
  • 100 g daikon (mooli), cut into strips
  • 50 g wild herb salad (baby spinach, rocket, sorrel, mizuna)

Wasabi buttermilk dressing

  • 45 ml buttermilk
  • 5 g wasabi paste
  • 15 ml lemon juice
  • 15 ml olive oil
  • 10 g honey or maple syrup
  • Salt and pepper

To finish

  • About 1 tsp chilli oil

Method

  1. Lightly salt the tuna all over and rub with the sesame oil.
  2. Heat the pan over a medium-high heat. Sear the tuna for 20–30 seconds per side, keeping the centre raw, then rest for about 10 minutes.
  3. Whisk the buttermilk, wasabi, lemon juice, olive oil and honey together. Season with salt and pepper.
  4. Arrange the avocado, radish, daikon and herbs on plates and drizzle with the dressing.
  5. Slice the tuna thinly, lay it over the salad and finish with a few drops of chilli oil.

12. Marinated Chicken Skewers with Peanut & Coconut Dip and Cucumber Chilli Salad

Sticky ginger-soy chicken, a creamy satay-style dip and a zingy cucumber salad. Made for warm evenings.

Time 55 min (incl. 30 min marinating)  ·  Serves 2  ·  Made with WMF Profi Plus Contact Grill

Ingredients

Chicken

  • 500 g chicken breast
  • 2 tbsp grated fresh ginger
  • 3 garlic cloves, chopped
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp lime juice
  • 2 tbsp olive oil
  • Salt and pepper
  • Wooden skewers, soaked

Peanut coconut dip

  • 100 g peanut butter
  • 200 ml coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1½ tsp chilli paste, to taste

Cucumber chilli salad

  • 1 telegraph cucumber
  • 1 red chilli, deseeded, chopped
  • 1½ tbsp rice vinegar
  • 1 tsp honey
  • Salt and pepper
  • Fresh coriander (optional)

To serve

  • 1 spring onion, sliced
  • Toasted sesame seeds
  • Lime wedges

Method

  1. Cut the chicken into long strips. Mix the ginger, garlic, soy, honey, lime juice and olive oil, toss through the chicken, cover and chill for at least 30 minutes.
  2. For the dip, warm all the dip ingredients in a small saucepan, stirring until smooth and creamy. Set aside.
  3. Thinly slice or spiralise the cucumber and toss with the chilli, rice vinegar, honey, salt, pepper and coriander.
  4. Preheat the grill. Thread the chicken onto the skewers and grill over a medium heat for 10–12 minutes, turning occasionally, until golden and cooked through.
  5. Scatter with spring onion and sesame, add a squeeze of lime and serve with the dip and salad.

The right tools make it quick & easy

Every recipe in this collection was made with WMF kitchen essentials, from frying pans and pots to air fryers and contact grills. Explore the full WMF range online or find your nearest stockist at www.michaeljoyce.co.nz, with free NZ delivery and 14-day returns.

 

Download the recipe book

Shop WMF at Michael Joyce   Cooked one of these? Tag us on Instagram @michaeljoyceltd and find more ideas on our YouTube channel.

Recipes adapted from WMF. Recipe images © WMF.

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