This is a great recipe that I found on the internet and improved a little bit. Note that all microwave ovens are a bit different and you may have to clean up the mess in case the mug and microwave don't get along very well (heheheheh). However you will be surprised with the results and your friends will want to try at home.

Ingredients: 1 Coffee Mug; 4 Tablespoons flour; 4 Tablespoons sugar; 2 Tablespoons baking cocoa; 1 Egg; 3-4 Tablespoons milk; 3 Tablespoons olive oil; 3 Tablespoons Chocolate chips (optional);3 Tablespoons of mini marshmallows (optional); Small splash of vanilla

Ingredients

• 2 pounds dried salt cod
• Olive oil
• 1 1/2 pounds russet potatoes, peeled, cut into matchstick-size strips (about 6 cups)
• 2 large onion, thinly sliced in rings
  
• 6 large eggs
• salt and 1/2 teaspoon white pepper
• 4 tablespoons chopped fresh parsley, divided
• some green or black olives
• Optional: Canned Red Peppers (sweet)

Directions:

• Place dried cod fish it in a bowl with water (or milk) to cover. Chill overnight, changing the water if necessary. The next day, drain the fish and transfer to a large saucepan. Cover with water, bring to a boil, and simmer until the fish flakes easily, about 15 minutesDrain and cool. Flake the fish, discarding any bones.
• Fry the potatoes french style in very thin matchstick-size strips (about 1/3 thikness of a McDonalds french fry)
• Add 4 tablespoon of olive oil to a large skillet. Add the onion and and sauté until golden, about 15 minutes. Reduce the heat to low. Add extra oil to the onion slices in the skillet.
• Mix in the fish and potatoes let it blend for 2 minutes
• Scramble the eggs, add 1/2 teaspoon salt, and the 1/2 teaspoon pepper in a large bowl to blend. Add the egg mixture the skillet.
• Quicly cook over medium heat until the eggs are softly set, stirring occasionally, about 2 minutes. Don't let it dry...keep it with a humid texture. Transfer onto a platter. Garnish with the olives and the parsley.
• Serve immidiatelly. This plate can't wait or the eggs will dry, it should be served with the right texture.

Ingredients

• 6 yellow onions, finelly sliced (ring shape)
• 2 garlic cloves, chopped
• 2 red pepper, roughly chopped
• 2 green pepper, roughly chopped
• 8 medium size potatoes, sliced
• 2 tomatoes, skinless, finelly chopped
• 2 pounds of assorted fresh fish of your choice, cut in pieces (skate is a good choice, Calamar Squids also good)
• salt and pepper to taste
• 4 bay leaves
• Half a bottle of white wine
• Olive Oil

Directions

On a big pan, layer the ingredients on the following order:

1. Olive Oil to cover bottom
2. Onions and Garlic
3. Potatoes
4. Do 2 or 3 layers like this
5. Fish (softer fish at the top)
6. Thick sea Salt and Peper
7. Last layer - Tomato Red and Green peppers and plenty of onion
8. Bay leafs
9. White wine (Optional, you may cook just in the fish and vegetables juices)

Cover the pan and cook in Medium/Low for 1 1/2 hours without opening the pan. Once in a while shake the pan horizontaly with circular motion. After 1 hour you may open the pan and you may add boiling water if needed.

Serve in a clay bowl (always trash the bay leafs, some people may try to eat them :-)

You may optionaly chop just a little bit of Parsley or fresh Coriander if you serve in a dish. Mussels are also a good complement (add the mussels 10 minutes before you finish coocking).

Today, I´m posting my favorite codfish recipe, called "Bacalhau com Natas" or Codfish with Cream.
Bacalhau com Natas is comon in Portugal but I make a few additions to the original recipe. I added shrimp, cheese and sauce bechamel, making it taste different from the restaurant´s recipe.